SKILLET GARDEN VEGETABLE ENCHILADAS

Skillet Garden Vegetable Enchiladas image

Enjoy asparagus, red pepper and zucchini rolled up in flour tortillas and topped with sauce and cheese in our Skillet Garden Vegetable Enchiladas.

Provided by My Food and Family

Time 25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 Tbsp. oil
1 cup chopped fresh asparagus spears
1 red pepper, cut into thin strips
1 large zucchini, coarsely chopped
6 flour tortillas (6 inch)
1 cup TACO BELL® Mild Sauce
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 Tbsp. thinly sliced fresh chives

Steps:

Heat oil in large skillet on medium heat. Add asparagus, peppers and zucchini; cook 6 to 8 min. or until crisp-tender, stirring occasionally.
Spoon vegetable mixture down centers of tortillas, adding about 1/3 cup vegetable mixture to each tortilla; roll up. Return, seam sides down, to skillet; top with sauce and cheese. Cover.
Cook 5 min. or until enchiladas are heated through and cheese is melted. Sprinkle with chives.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g