Made with a medley of herbs, chopped veggies and red enchilada sauce, these cheesy Garden Enchiladas are the pick of the enchilada recipe crop.
What You Need
Original recipe yields 12 servings
1 chayote, peeled, chopped
2 Tbsp. KRAFT Zesty Italian Dressing
1 cup cooked fresh corn kernel s
1/2 cup finely chopped red pepper s
1 carrot, shredded
1/4 tsp. dried oregano leaves
1 zucchini, chopped
12 corn tortilla s (6 inch)
2-1/2 cups red enchilada sauce, warmed
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses
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Let's Make It
Heat oven to 375°F.
Cook and stir chayotes in dressing in large skillet on medium-high heat 5 min. Add corn, peppers, carrots and oregano; cook 5 min., stirring occasionally. Stir in zucchini; cook and stir 5 min.
Dip 1 tortilla in enchilada sauce; spoon 1/4 cup vegetable mixture down center of tortilla, then sprinkle with 1 Tbsp. cheese. Roll up tightly. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas; cover with remaining sauce and cheese.
Bake 20 min. or until heated through.
Combine 1 cup julienne-cut jicama, 1/4 cup chopped fresh cilantro and 1 Tbsp. lime juice. Spoon over enchiladas just before serving.
Prepare using thawed frozen corn.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.