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My review
Easy Mashed Potato and Roasted Vegetable Enchiladas
2
JUSTLETTY2
"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."
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Ingredients
1 h 50 m servings 390Original recipe yields 12 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 180243 Ratings
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Most helpful positive review
4/24/2006
Even my picky roommates love this one! It's easy to substitute a variety of veggies to please whatever crowd. If I don't have time for roasting the veggies or don't want to heat up the kitchen...
Most helpful critical review
4/10/2011
This recipe turned out pretty good... I'd make it again, but the only downside is that it kind of takes a long time to make and uses a lot of pots and pans. The cleanup and prep are kind of high...
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4/24/2006
Even my picky roommates love this one! It's easy to substitute a variety of veggies to please whatever crowd. If I don't have time for roasting the veggies or don't want to heat up the kitchen...
12/28/2005
Good starting recipe! All five in our family loved it. We used lavash bread (flat bread) b/c that's what we had on hand, and I made it as a casserole - super easy and good! We are vegetarian ...
6/1/2001
These are really good...a nice change from the usual chx enchiladas! They freeze really well..
11/5/2008
This was very good! It should be called a Mexican knish. I used 2 leeks, 1 red pepper, 1 green pepper and 3 large cloves of garlic, because my kids don't like the ones named in the recipe. You c...
12/1/2004
This is awesome! I've had potato enchiladas at Mexican restaurants but was always afraid to try them at home. I used less veggies and mashed potatoes than called for, omitted carrot (had none)...
10/29/2008
Good. I followed the recipe except I made fresh mashed potatoes instead of instant, blanched the carrots for a couple minutes before roasting so they veg would get done quicker, and made it a c...
4/1/2005
Yum-Yum. This is a nice change from my regular cheese enchiladas. I included broccoli, carrots, zucchini, mushrooms, onions and red peppers. I also used homemade mashed potatoes. I seasoned ...
1/7/2005
THIS IS VERY GOOD. I MADE IT MORE LIKE A CASEROLE BECAUSE MY TORTILLAS ALWAYS BREAK AND IT WAS GREAT!!!
8/6/2002
Wonderful - even picky husband ate (& went back for seconds!) I cut and roasted veggies the night before to save time making dinner (we get home late and have 2 small ones - I often do food pre...