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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suubi ivan
[email protected]I topped my enchiladas with sour cream and salsa for a zesty finish.
Alan Grimoldi
[email protected]I added some black beans and corn to the filling for extra protein and flavor.
Madison C
[email protected]These enchiladas are a great way to use up leftover mashed potatoes.
Wealthy Home
[email protected]I would recommend this recipe to anyone who is looking for an easy and delicious vegetarian enchilada dish.
rimi mughal vlogs
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Tasha Knowles
[email protected]I had to make a few substitutions because I didn't have all of the ingredients on hand.
Dohna M Kerckhove
[email protected]The instructions were a bit unclear in some places.
Habib Golkan
[email protected]These enchiladas were a bit too time-consuming to make for a weeknight meal.
ahmedsayed 3233
[email protected]I topped my enchiladas with sour cream and salsa for a zesty finish.
Diana Jackson
[email protected]I added some black beans and corn to the filling for extra protein and flavor.
Dipak Bhusal
[email protected]These enchiladas are a great way to use up leftover mashed potatoes.
Aourangzaibhassan
[email protected]I would recommend this recipe to anyone who is looking for an easy and delicious vegetarian enchilada dish.
saman shrestha
[email protected]Overall, I thought these enchiladas were just okay. They weren't bad, but they weren't anything special either.
Annalee McDevitt
[email protected]The roasted vegetables were a bit too charred for my liking. I would have preferred them to be more tender.
Abduu Maraataa
[email protected]These enchiladas were a bit too bland for my taste. I would have liked more spices in the filling.
MIZUKI CODM
[email protected]I love that this recipe uses mashed potatoes instead of tortillas. It's a nice twist on a classic dish.
Leon Paul Elwis Ferguson
[email protected]These enchiladas were easy to make and turned out great! I'll definitely be making them again.
Safi Massoud
[email protected]I'm not a huge fan of mashed potatoes, but I really enjoyed these enchiladas. The roasted vegetables and cheese sauce balanced out the potato flavor perfectly.
IRSHAN NOOR
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them.
Dada Gull
[email protected]These enchiladas were a hit with my family! The roasted vegetables added a delicious depth of flavor, and the mashed potato filling was creamy and comforting.