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
zane T
[email protected]I'm not a big fan of potatoes, but I really enjoyed these enchiladas. The vegetables were perfectly cooked and the sauce was flavorful.
Safty Care
[email protected]These enchiladas were so easy to make and they were so delicious! I will definitely be making them again.
Samrat Islam
[email protected]I found the recipe to be a bit confusing. I'm not sure if I did something wrong, but my enchiladas didn't turn out as well as I hoped.
zakayo njuguna
[email protected]These enchiladas were delicious! I especially liked the creamy sauce.
Bellah Jayde
[email protected]I've made these enchiladas several times now and they're always a hit. They're a great way to use up leftover vegetables.
nato gelashvili
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Kumtab Lisette
[email protected]I had some trouble rolling the enchiladas, but they still turned out delicious.
Amal daahir Amal daahir
[email protected]These enchiladas were a little bland for my taste. I think I would add more spices next time.
Cassanova Tremolina
[email protected]The sauce for these enchiladas was amazing! I could have eaten it with a spoon.
ali sameh master key
[email protected]These enchiladas were easy to make and turned out great. I used a variety of vegetables that I had on hand and they all worked well together.
Shabhaz khan Shabhaz khan
[email protected]I'm not a vegetarian, but these enchiladas were so good that I didn't even miss the meat. The vegetables were cooked perfectly and the spices were just right.
Najib Intezar
[email protected]These enchiladas were a hit with my family! The potato and vegetable filling was flavorful and hearty, and the sauce was creamy and delicious. I will definitely be making these again.