EASY MASHED POTATO AND ROASTED VEGETABLE ENCHILADAS

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Easy Mashed Potato and Roasted Vegetable Enchiladas image

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

1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
¼ cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
¼ cup butter
1 (7.6 ounce) package instant mashed potato flakes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese

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

aremu adejumoke
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These enchiladas sound like the perfect comfort food. I can't wait to try them on a cold winter night.


Houd Mellouk
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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
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These enchiladas look delicious! I can't wait to try this recipe.


Raja Babu
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The enchiladas were too dry. I think I would add more sauce next time.


Pedagogy
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The enchiladas were a bit bland for my taste. I think I would add more spices next time.


MD Sujon Islam
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These enchiladas are perfect for a weeknight meal. They're easy to make and can be tailored to your own taste preferences.


Suvdaa Suvda
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I made these enchiladas for a potluck, and they were a big hit! Everyone loved the unique flavor combination.


Muhammad Shahid Mehmood
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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
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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
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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.