Garden Enchiladas

Name: Garden Enchiladas
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

10 ingredients

11 steps

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

Directions

1

Heat oven to 375F.
2

Cook and stir chayotes in dressing in large skillet on medium-high heat 5 min.
3

Add corn, peppers, carrots and oregano; cook 5 min., stirring occasionally.
4

Stir in zucchini; cook and stir 5 min.
5

Dip 1 tortilla in enchilada sauce; spoon 1/4 cup vegetable mixture down center of tortilla, then sprinkle with 1 Tbsp.
6

cheese.
7

Roll up tightly.
8

Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
9

Repeat with remaining tortillas; cover with remaining sauce and cheese.
10

Bake 20 min.
11

or until heated through.