POTATO AND VEGETABLE ENCHILADAS RECIPE - (4.3/5)
Provided by รก-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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
JRKID Junior
[email protected]These enchiladas were a complete disaster. I followed the recipe exactly, but they turned out dry and tasteless.
Dream Sans
[email protected]I didn't like these enchiladas at all. The filling was bland and the sauce was too spicy.
Imam Hadizah
[email protected]Meh.
Jay Alvarez
[email protected]I'm not a big fan of enchiladas, but these were actually pretty good.
wagle bhuwankumar
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them.
amodu christiana
[email protected]I love this recipe! It's a great way to use up leftover potatoes and vegetables.
Zain Sherazi
[email protected]Yum!
Jessica Evans
[email protected]These enchiladas were easy to make and very tasty. I will definitely be making them again.
obaid ansari
[email protected]I made these enchiladas for a potluck, and they were a big hit. Everyone loved them!
Joseph Farrugia
[email protected]These enchiladas were delicious! I especially liked the roasted poblano peppers in the sauce.
Md Mustafij
[email protected]The potato and vegetable filling was a bit bland for my taste, but the sauce was delicious. I'll definitely try this recipe again, but I'll add some more spices to the filling.
Tabrez Shaikh
[email protected]I've made these enchiladas several times now, and they're always a crowd-pleaser. They're easy to make, and the leftovers are just as good the next day.
Annette Metherell
[email protected]These enchiladas were a hit with my family! The combination of potatoes and vegetables was unique and delicious, and the sauce was flavorful without being too spicy.