Roasted Vegetable Enchiladas

Roasted Vegetable Enchiladas
Roasted Vegetable Enchiladas

Roasted Vegetable Enchiladas

  1. 2 red pepper

  2. 2 jalapeño pepper

  3. 2 small zucchini

  4. 1 eggplant

  5. 1 large onion

  6. 4 cloves garlic

  7. 1/4 cup KRAFT Zesty Italian Dressing

  8. 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

  9. 1/2 cup water

  10. 12 corn tortilla

  11. 2 Tbsp. fresh cilantro

Prep Time: 00:20
Total Time: 01:30

Community Rating:

Recipe Author: Kraft

Dietary Considerations: Low Sodium

  1. Ingredients & Instructions
  2. Nutritional Information
  3. Dietary Considerations

Ingredients

  • 2 red pepper
  • 2 jalapeño pepper
  • 2 small zucchini
  • 1 eggplant
  • 1 large onion
  • 4 cloves garlic
  • 1/4 cup KRAFT Zesty Italian Dressing
  • 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • 1/2 cup water
  • 12 corn tortilla
  • 2 Tbsp. fresh cilantro

Recipe Directions:

Heat oven to 425°F. Cover baking sheet with foil; spray with cooking spray. Toss vegetables and garlic with dressing; spread onto baking sheet. Bake 30 min., turning vegetables after 10 min. Cool. Remove skin and seeds from peppers; coarsely chop peppers.Combine 2 cups chopped vegetables and 1/2 cup cheese; set aside. Blend water, garlic and remaining vegetables in blender until smooth. Reduce oven temperature to 350°F. Spread 1 cup vegetable puree onto bottom of 13x9-inch baking dish sprayed with cooking spray. Heat tortillas in skillet to soften. Top each with about 3 Tbsp. chopped roasted vegetables; roll up. Place, seam-sides down, in baking dish; top with remaining vegetable puree and cheese. Cover.Bake 25 min. or until enchiladas are heated through and cheese is melted. Sprinkle with cilantro.

Serving per recipe:

6 servings

Amount per serving:

  • Calories: 280
  • Total fat: 10 g
  • Saturated fat: 4 g
  • Cholesterol: 15 mg
  • Sodium: 340 mg
  • Carbohydrate: 38 g
  • Dietary fiber: 8 g
  • Sugars: 7 g
  • Protein: 12 g
  • Vitamin A: 35 %DV
  • Vitamin C: 50 %DV
  • Calcium: 25 %DV
  • Iron: 8 %DV
  1. Low Sodium