Garden Enchiladas Recipe

Name: Garden Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 chayote, peeled, chopped; 2 Tbsp. KRAFT Zesty Italian Dressing; 1 cup cooked fresh corn kernels; 1/2 cup finely chopped red peppers; 1 carrot, shredded; 1/4 tsp. dried oregano leaves; 1 zucchini, chopped; 12 corn tortillas (6 inch); 2-1/2 cups red enchilada sauce, warmed; 1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses

Servings: persons

1 chayote, peeled, chopped
2 Tbsp. KRAFT Zesty Italian Dressing
1 cup cooked fresh corn kernels
1/2 cup finely chopped red peppers
1 carrot, shredded
1/4 tsp. dried oregano leaves
1 zucchini, chopped
12 corn tortillas (6 inch)
2-1/2 cups red enchilada sauce, warmed
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses

1
Heat oven to 375F.
2
Cook and stir chayotes in dressing in large skillet on medium-high heat 5 min.
3
Add corn, peppers, carrots and oregano; cook 5 min., stirring occasionally.
4
Stir in zucchini; cook and stir 5 min.
5
Dip 1 tortilla in enchilada sauce; spoon 1/4 cup vegetable mixture down center of tortilla, then sprinkle with 1 Tbsp.
6
cheese.
7
Roll up tightly.
8
Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
9
Repeat with remaining tortillas; cover with remaining sauce and cheese.
10
Bake 20 min.
11
or until heated through.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 chayote, peeled, chopped, 2 Tbsp. KRAFT Zesty Italian Dressing, 1 cup cooked fresh corn kernels, 1/2 cup finely chopped red peppers, and more.

Yes, Garden Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Enchiladas

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