Best 2 Potato And Vegetable Enchiladas Recipes
Are you looking for a delightful and versatile dish that combines the hearty goodness of potatoes with the vibrant flavors of fresh vegetables, all wrapped in a soft and savory tortilla? Look no further than potato and vegetable enchiladas! This delectable dish is a culinary masterpiece that will tantalize your taste buds and leave you craving more. With its perfect balance of textures and flavors, it's sure to become a favorite in your kitchen. So, get ready to embark on a culinary journey as we delve into the secrets of creating the ultimate potato and vegetable enchiladas.
Here are our top 2 tried and tested recipes!
EASY MASHED POTATO AND ROASTED VEGETABLE ENCHILADAS
This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through.
Provided by JUSTLETTY2
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
- Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
- In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
- Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 35.9 g, Cholesterol 54.4 mg, Fat 23.9 g, Fiber 5.2 g, Protein 10.8 g, SaturatedFat 11.7 g, Sodium 210.1 mg, Sugar 4.4 g
POTATO AND VEGETABLE ENCHILADAS RECIPE - (4.3/5)
Provided by á-4939
Number Of Ingredients 13
Steps:
- 1.Preheat oven to 425 degrees F (220 degrees C). 2.In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C). 3.Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables. 4.In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese. 5.Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for this recipe because they are starchy and hold their shape well. You can also use Yukon Gold or red potatoes, but they may fall apart more easily.
- Don't overcook the potatoes: The potatoes should be tender but still slightly firm. If you overcook them, they will become mushy.
- Use a sharp knife to slice the potatoes: This will help you get even slices that will cook evenly.
- Don't overcrowd the pan: When you are frying the potatoes, make sure to leave enough space between them so that they can cook evenly.
- Season the potatoes well: Salt and pepper are the basics, but you can also add other spices, such as garlic powder, onion powder, or paprika.
- Use a good quality enchilada sauce: The sauce is one of the most important parts of this recipe, so make sure to use a sauce that you enjoy. You can use a store-bought sauce or make your own.
- Don't overfill the enchiladas: When you are filling the enchiladas, don't overfill them or they will be difficult to roll up.
- Bake the enchiladas until the cheese is melted and bubbly: This will take about 15-20 minutes.
- Serve the enchiladas with your favorite toppings: Some popular toppings include sour cream, salsa, guacamole, and shredded lettuce.
Conclusion:
Potato and vegetable enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are a great way to use up leftover potatoes and vegetables, and they can be customized to your liking. With a few simple tips, you can make sure that your potato and vegetable enchiladas turn out perfect every time.
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