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Roasted Vegetable Enchiladas

Recipe by Kraft
  • 90 minutes
  • Serves 12

INGREDIENTS

1

eggplant, coarsely chopped

2

red peppers

2

small zucchini, coarsely chopped

1

large onion, chopped

2

fresh jalapeño peppers

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