Creamy Roast Vegetable Enchiladas

Makes 6 to 8 servings

This recipe, from Kraftrecipes.com, originally called for chicken rather than roast vegetables. It also originally called for a type of cheese blend that includes “a touch of Philadelphia” cream cheese; this was not available at several local grocery stores, so a blend of Mexican cheeses was used.

1 cup sour cream 1 cup tomatillo (green) salsa 2 teaspoons vegetable oil 1 small onion, chopped 2 cloves garlic, minced 1 ½ cups Mexican style shredded

four-cheese blend (divided)

3 cups assorted roasted vegetables, such as zucchini, mushrooms and red peppers (see note) 1 can (4 ounces) chopped green

chiles, drained 8 (6-inch) flour tortillas

Preheat oven to 350 degrees. Mix sour cream and salsa in a bowl until well blended. Heat oil in a large skillet and cook onion and garlic over medium heat about 4 to 5 minutes or until onions are crisp-tender. Stir in 1 cup of the sour cream mixture, ½ cup shredded cheese, roasted vegetables and the chiles.

Divide filling evenly among tortillas, spooning roasted vegetable mixture down center of each, and roll up. Place tortillas, seam-side down, in a 13-by-9-inch baking dish coated with vegetable oil spray. Top with remaining sour cream mixture and sprinkle with cheese. Cover and bake in preheated oven 30 to 45 minutes or until heated through.

Note: To roast vegetables, cut a selection of vegetables into uniform size, toss with olive oil, salt and pepper and roast at 425 degrees on a rimmed sheet pan 35 to 40 minutes, stirring twice to ensure even browning.