Ingredients
2 red peppers
2 jalapeño peppers
2 small zucchini, coarsely chopped
1 eggplant, coarsely chopped
1 large onion , chopped
4 cloves garlic
1/4 cup KRAFT Zesty Italian Dressing
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup water
12 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro
Description
Roasted Vegetable Enchiladas Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter