Roasted Fresh Vegetable Enchiladas Recipe

Name: Roasted Fresh Vegetable Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers; 1 white onion, chopped; 4 cloves garlic, peeled; 1 jalapeno pepper; 1/2 cup KRAFT Zesty Italian Dressing, divided; 1 small eggplant, chopped Safeway 1 ea For $1.28 thru 02/09; 1 small zucchini, chopped; 1/2 cup water; 8 flour tortillas (8 inch); 1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses; 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1/2 cup chopped fresh cilantro

Servings: persons

3 red bell peppers
1 white onion, chopped
4 cloves garlic, peeled
1 jalapeno pepper
1/2 cup KRAFT Zesty Italian Dressing, divided
1 small eggplant, chopped Safeway 1 ea For $1.28 thru 02/09
1 small zucchini, chopped
1/2 cup water
8 flour tortillas (8 inch)
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup chopped fresh cilantro

1
Heat oven to 425F.
2
Cover 2 baking sheets with foil; spray with cooking spray.
3
Combine first 4 ingredients with 1/4 cup dressing; place in single layer on 1 of the prepared baking sheets.
4
Combine eggplant and zucchini with remaining dressing; place on remaining prepared baking sheet.
5
Bake 25 min.
6
or until vegetables are tender and peppers are blackened, turning vegetables after 10 min.
7
Cool slightly.
8
Remove skin and seeds from peppers; cut into small pieces.
9
Reserve 2 cups vegetables.
10
Blend remaining vegetables and water in blender until smooth.
11
Reduce oven temperature to 350 degrees F. Pour 1/2 cup blended vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray.
12
Fill tortillas with cheese, sour cream, cilantro and reserved roasted vegetables; roll up.
13
Place, seam side down, in baking dish.
14
Top with remaining blended vegetable mixture.
15
Cover with foil.
16
Bake 20 min.
17
or until cheese is melted and mixture is heated through.

945

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 red bell peppers, 1 white onion, chopped, 4 cloves garlic, peeled, 1 jalapeno pepper, and more.

Yes, Roasted Fresh Vegetable 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.

That's it — enjoy your meal!

Roasted Fresh Vegetable Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions