Best 2 Potato And Vegetable Enchiladas Recipes
**Savor the Delightful Fusion of Potato and Vegetable Enchiladas: A Culinary Journey of Flavors and Textures**
Embark on a culinary adventure with our tantalizing potato and vegetable enchiladas, a delectable symphony of flavors and textures that will captivate your taste buds. These enchiladas are a harmonious blend of tender potatoes, a medley of colorful vegetables, and a savory enchilada sauce, all enveloped in a warm embrace of soft tortillas. Each bite offers a delightful contrast, with the creamy potatoes and crisp vegetables providing a satisfying textural experience, while the rich enchilada sauce adds a burst of savory goodness. Whether you're a vegetarian seeking a hearty and flavorful meal or a meat-lover looking for a satisfying plant-based option, these enchiladas are sure to satisfy your cravings. Our curated collection of recipes includes classic potato and vegetable enchiladas, as well as innovative variations featuring unique ingredients and cooking techniques. Get ready to elevate your culinary skills and indulge in a delightful feast that will leave you craving more.
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:
- Use a variety of vegetables. This will give your enchiladas a more complex flavor and texture. Some good options include potatoes, carrots, zucchini, corn, and black beans.
- Don't overcook the vegetables. You want them to be tender but still have a little bit of crunch.
- Use a flavorful enchilada sauce. This is the key to making your enchiladas truly delicious. You can either use a store-bought sauce or make your own.
- Be generous with the cheese. Cheese is what makes enchiladas so gooey and delicious. Use a good quality cheese that melts well, such as cheddar, Monterey Jack, or pepper Jack.
- Bake the enchiladas until they are bubbly and hot. This will ensure that they are cooked through and that the cheese is melted.
Conclusion:
Potato and vegetable enchiladas are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a hearty and flavorful meal that the whole family will enjoy.
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