Roasted Vegetable Enchiladas

Ingredients

• 12 6-inch corn tortillas ()
• 1  eggplant coarsely chopped
• 2 Tbsp cilantro leaves fresh chopped
• 4 cloves garlic 
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 1.5 cups low-moisture part-skim mozzarella cheese shredded divided kraft
• 1 large onion chopped
• 2  jalapeão peppers fresh
• 2  pasilla peppers red
• 0.5 cup water 
• 2 small zucchini coarsely chopped

Equipment

• frying pan
• baking sheet
• oven
• blender
• baking pan
• aluminum foil

Directions

1. Heat oven to 425F.
2. Cover rimmed baking sheet with foil; spray with cooking spray. Toss vegetables and garlic with dressing; spread onto prepared baking sheet.
3. Bake 30 min., turning after 10 min.; cool.
4. Remove garlic cloves; set aside. Peel peppers; discard seeds. Coarsely chop peppers; combine with remaining roasted vegetables.
5. Combine 2 cups vegetable mixture and 1/2 cup cheese; set aside. Blend water, garlic and remaining vegetable mixture in blender until smooth.
6. Reduce oven temperature to 350F.
7. Spread 1 cup vegetable pure onto bottom of 13x9-inch baking dish sprayed with cooking spray.
8. Heat tortillas, 1 at a time, in skillet to soften. Spoon about 3 Tbsp. chopped vegetable mixture down center of each tortilla; roll up.
9. Place, seam sides down, in prepared baking dish; top with remaining vegetable pure and cheese. Cover.
10. Bake 25 min. or until enchiladas are heated through and cheese is melted.
11. Sprinkle with cilantro.