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
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aremu adejumoke
[email protected]These enchiladas sound like the perfect comfort food. I can't wait to try them on a cold winter night.
Houd Mellouk
[email protected]I'm not sure about the mashed potato and roasted vegetable filling. It sounds like an interesting combination, but I'm not sure if it would work.
Jesse Marker
[email protected]These enchiladas look delicious! I can't wait to try this recipe.
Raja Babu
[email protected]The enchiladas were too dry. I think I would add more sauce next time.
Pedagogy
[email protected]The enchiladas were a bit bland for my taste. I think I would add more spices next time.
MD Sujon Islam
[email protected]These enchiladas are perfect for a weeknight meal. They're easy to make and can be tailored to your own taste preferences.
Suvdaa Suvda
[email protected]I made these enchiladas for a potluck, and they were a big hit! Everyone loved the unique flavor combination.
Muhammad Shahid Mehmood
[email protected]The roasted vegetables added a nice smoky flavor to the enchiladas. I used a variety of vegetables, including bell peppers, onions, and zucchini.
Mr faizan
[email protected]I was pleasantly surprised by how easy these enchiladas were to make. The prep work was minimal, and the cooking time was relatively short. I also appreciated that I could use ingredients that I already had on hand.
Saphire Alvarado
[email protected]These enchiladas were a hit with my family! The mashed potato and roasted vegetable filling was creamy and flavorful, and the enchilada sauce was the perfect finishing touch. I will definitely be making this recipe again.