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Roasted Vegetable Enchiladas
Roasted Vegetable Enchiladas

Roasted Vegetable Enchiladas

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Cook Minutes 1 Hr 30 Min
Prep : 20 Min Cook: 1 Hr 10 Min
These vegetarian enchiladas are deliciously different. Stuffed with roasted veggies and layered with a savoury sauce and shredded mozzarella cheese, our Roasted Vegetable Enchiladas are anything but ordinary. With all that flavour, you won't miss the meat.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 eggplant, coarsely chopped
2 red peppers
2 small zucchini, coarsely chopped
1 large onion, chopped
2 fresh jalapeño peppers
4 cloves garlic
1/4 cup Kraft Zesty Italian Dressing
1-1/2 cups Cracker Barrel Shredded Mozzarella Cheese, divided
1/2 cup water
12 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro
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Step 1
Heat oven to 425°F.
Step 2
Cover rimmed baking sheet with foil; spray with cooking spray. Toss vegetables and garlic with dressing; spread onto prepared baking sheet. Bake 30 min., turning after 10 min.; cool. Remove garlic cloves; set aside. Peel peppers; discard seeds. Coarsely chop peppers; combine with remaining roasted vegetables.
Step 3
Combine 2 cups vegetable mixture and 1/2 cup cheese; set aside. Blend water, garlic and remaining vegetable mixture in blender until smooth.
Step 4
Reduce oven temperature to 350°F. Spread 1 cup vegetable purée onto bottom of 13x9-inch baking dish sprayed with cooking spray. Heat tortillas in skillet to soften. Spoon about 3 Tbsp. chopped vegetable mixture down centre of each tortilla; roll up. Place, seam sides down, in prepared baking dish; top with remaining vegetable purée and cheese. Cover.
Step 5
Bake 25 min. or until enchiladas are heated through and cheese is melted. Sprinkle with cilantro.
Kraft Kitchen Tips!
Make Ahead
Assemble enchiladas as directed but do not bake. Refrigerate up to 3 hours. Bake as directed just before serving.
How to Roast Vegetables
The more uniform the vegetable size is, the more evenly the vegetables will roast.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 4.5 g
23 %
Cholesterol 15 mg
Sodium 340 mg
14 %
Carbohydrate 42 g
Fibre 7 g
Sugars 6 g
Protein 10 g
Vitamin A
20 %
Vitamin C
110 %
15 %
6 %
6 servings, 2 enchiladas (256 g) each
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.
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