Garden Enchiladas

• 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

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.

chayote, italian dressing, corn kernels, red peppers, carrot, oregano, zucchini, corn tortillas, red enchilada sauce, cheeses

Taken from www.kraftrecipes.com/recipes/garden-enchiladas-64085.aspx (may not work)