Roasted Fresh Vegetable Enchiladas

Directions

1. 1
   Heat oven to 425F.
2. 2
   Cover 2 baking sheets with foil; spray with cooking spray.
3. 3
   Combine first 4 ingredients with 1/4 cup dressing; place in single layer on 1 of the prepared baking sheets.
4. 4
   Combine eggplant and zucchini with remaining dressing; place on remaining prepared baking sheet.
5. 5
   Bake 25 min.
6. 6
   or until vegetables are tender and peppers are blackened, turning vegetables after 10 min.
7. 7
   Cool slightly.
8. 8
   Remove skin and seeds from peppers; cut into small pieces.
9. 9
   Reserve 2 cups vegetables.
10. 10
    Blend remaining vegetables and water in blender until smooth.
11. 11
    Reduce oven temperature to 350 degrees F. Pour 1/2 cup blended vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray.
12. 12
    Fill tortillas with cheese, sour cream, cilantro and reserved roasted vegetables; roll up.
13. 13
    Place, seam side down, in baking dish.
14. 14
    Top with remaining blended vegetable mixture.
15. 15
    Cover with foil.
16. 16
    Bake 20 min.
17. 17
    or until cheese is melted and mixture is heated through.