Garden Enchiladas

Name: Garden Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 carrot, shredded; 1 chayote, peeled, chopped; 12 6-inchs corn tortillas (6 inch); 237 milliliters cooked fresh corn kernels; 2 Tbsps KRAFT Zesty Italian Dressing; 237 milliliters KRAFT Shredded Cheddar & Monterey Jack Cheeses; 0 teaspoons dried oregano leaves; 473 milliliters red enchilada sauce, warmed; 118 milliliters finely chopped red peppers; 1 zucchini, chopped

The recipe Garden Enchiladas is ready in around 45 minutes and is definitely an awesome gluten free and vegetarian option for lovers of Mexican food. This recipe serves 12. One serving contains 134 calories, 5g of protein, and 4g of fat. If you have zucchini, cheddar & monterey jack cheeses, peppers, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 375F.

Equipment you will use

Oven

Cook and stir chayotes in dressing in large skillet on medium-high heat 5 min.

Ingredients you will need

Chayote

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Frying Pan

Add corn, peppers, carrots and oregano; cook 5 min., stirring occasionally. Stir in zucchini; cook and stir 5 min.

Ingredients you will need

Zucchini

Carrot

Oregano

Peppers

Corn

Dip 1 tortilla in enchilada sauce; spoon 1/4 cup vegetable mixture down center of tortilla, then sprinkle with 1 Tbsp. cheese.

Ingredients you will need

Enchilada Sauce

Vegetable

Tortilla

Cheese

Dip

Roll up tightly.

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Roll

Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas; cover with remaining sauce and cheese.

Ingredients you will need

Cooking Spray

Tortilla

Cheese

Sauce

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Baking Pan

Bake 20 min. or until heated through.

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Baking Pan

Ingredients

Servings:

carrot, shredded 1

chayote, peeled, chopped 126-inchs

corn tortillas (6 inch)237milliliters

cooked fresh corn kernels 2Tbsps

KRAFT Zesty Italian Dressing 237milliliters

KRAFT Shredded Cheddar & Monterey Jack Cheeses 0teaspoons

dried oregano leaves 473milliliters

red enchilada sauce, warmed 118milliliters

finely chopped red peppers 1

zucchini, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.