GARDEN ENCHILADAS

Garden Enchiladas image

Made with a medley of herbs, chopped veggies and red enchilada sauce, these cheesy Garden Enchiladas are the pick of the enchilada recipe crop.

Provided by My Food and Family

Categories Home

Time 45m

Yield 12 servings

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g