Easy Mashed Potato and Roasted Vegetable Enchiladas

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 by using the oven, it's easy to chop the veggies and throw them in a frying pan with some olive oil. I use a bit of cumin and some chili powder for seasoning and it comes out great!

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 - almost vegan(dh has high cholesterol)- and haven't been able to enjoy a casserole type dish for several years now. This is a great way to get that creamy, cheesy type taste without all the fat that you usually find with cream soups and lots of cheese. Homemade enchilada sauce is easy to make and I think it added lots of good flavor that would have be lacking with store bought. We'll definitely make this again, however we will add some seasoning to the veggies - taco seasoning perhaps, or just salt, pepper, cumin like others have suggested. Thanks for the excellent recipe!

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 could use any veggies that you like. I'm glad I read the reviews, because blandness would of been a problem if I didn't add cayenne pepper, chili powder and cumin, along with the salt and pepper stated in the recipe. I sprinkled these seasonings on the veggies before roasting them. I used homemade mashed potatoes. Also, this recipe calls for 8 oz. shredded cheddar, but that is only enough cheese for 8 enchiladas. I would use 12 to 16 oz. of shredded cheddar. There is a lot of prep and mess when making this recipe but it is surely worth it!

These are really good...a nice change from the usual chx enchiladas! They freeze really well..

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 the veggies with salt, pepper, garlic powder and cumin. I will make this one again. (smile)

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 prep after they go to bed). Also - made into layered casserole instead of individual servings - also to save time.

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), added onion and green pepper (roasted). Also added cumin to veggies before roasting (I mess with every recipe I get my hands on - It's nothing personal). Hubby loved it, as well. VERY good with refried beans, sour cream & Chi Chi's salsa (my fave). THANK YOU for sharing this!!

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 casserole. I think it needs more mexican spices because the enchilada sauce we used didn't do the trick. I'd add some taco seasoning to the mashed potatoes and maybe some cumin and chili powder to the roasted veg next time.

THIS IS VERY GOOD. I MADE IT MORE LIKE A CASEROLE BECAUSE MY TORTILLAS ALWAYS BREAK AND IT WAS GREAT!!!

My husband and I thought this was really good - a great mix of flavors. I used leftover mashed potatoes and stir fried the other veggies to save time, so they were ready for the oven in 20 minutes - pretty quick!. Next time I'll roast the veggies because that will probably add more flavor. Thanks for the recipe!

Absolutely delicious!!! Substituted the mashed potatoes with quinoa. That way you get the protein since quinoa is loaded with protein. I think the texture is also better with the quinoa. Also make sure you make enough sauce to smother the enchiladas and add a little sauce to the filling.

WOW WOW WOW! Were these ever good! I took the advise of other reviewers and sprinkled an envelope of taco seasoning on my veggies before roasting. My husband was eating them hot out of the oven. I also added chunked onion and whole garlic cloves to the veggies. I might add a can of green chilies or a poblano chili next time for some added heat. But this was a FANTASTIC dinner.

I served this with Amy's Cilantro Cream Sauce on the side (spicy and good!)and everything was delicious. I also made the Sangria! Sangria! recipe. Honestly, enchiladas are always a lot of effort but these were worth it. Tip: Make sure they're room temp when putting them in the oven and cover them with tented tinfoil when baking to keep them from drying out. Yum.

This dish is GREAT! I read a lot of the reviews and decided to make a few modifications: I used a package of taco seasoning as I stir-fried the veggies: onions, garlic, mushrooms, red pepper, yellow pepper. I roasted the carrots and broccoli and folded that into the stir-fry. I then poured some enchilada sauce in to moisten. I layered the potato/veggie mixture with tortillas and cheese in a casserole dish. Poured the rest of the sauce on the top and sprinkled with cheese. Fabulous!!!! A great way to "sneak" in a LOT of vegetables. And the mushrooms are the perfect meat substitute. This goes into the rotation! (Next time, I will try to reduce the fat).

My husband just adores enchiladas. I've been trying to skip the meat and up the vegetables once or twice a week. This was the recipe we chose, and I was not disappointed. Husband has me figured out with the no meat and uber veggie recipes, and actually stated "I know, there's no meat, don't bother telling me, it's so good I don't care". Honestly, one of the best vegetarian recipes I've tried thus far. I do prefer chicken enchiladas, but this is a very close second, and healthier. Definitely will make again. Additionally, these came out prettier than a standard batch of enchiladas.

These are delicious, my non-vegetarian kids loved these. I added fresh onion and garlic to the vegetables for added flavor.

I just want you to know that this recipe is FANTASTIC! and versatile, and a great one to make when you have a mixed group of vegetarians and carnivores. You can follow the recipe exactly and it WILL be yummy, or you can substitute almost anything for almost anything else. The last time I made this I didn't have mashed potatoes or zucchini. You can just use 2 tbs grated cheese in place of the mashed potatoes and it will still hold together okay, not as well, but okay. I used broccoli, carrots, and green peppers and was sure to put plenty of enchilada sauce and cheese over the top. EVERYONE (all six from age 12 to 46) in the family loved it!

Everyone I make these for LOVES them! As a vegetarian I really appreciate such a hearty meal. Wonderful!!!

I loved this! I finished the leftovers in two days - this was really easy to make and very filling! I served it with salsa and guacamole, yum!

This recipe came out really good. I used "real" mashed potatoes, only because I like them kinda lumpy. I served it to my guests with some spanish rice and red wine. What a hit!

I used this more for the idea of mashed potatoes in an enchilada than for the recipe itself. I had leftover mashed potatoes, and I decided to pan-brown my veg instead of roasting, and I used items I had on hand rather than the items called for in the recipe. The method was good and the result was what I wanted. I rate this 4 stars because of the mashed potato flakes rather than real mashed potatoes, but the rest would be quite yummy. I used the ten minute enchilada recipe from this site, which worked out beautifully.

This was yummy! I estimated on the mashed potatoes and maybe overdid it because it was heavy on the mashed potatoes, I thought. But it was delicious. Don't skip the extra sauce on top. Thanks for the recipe!

This recipe is fantastic! I truly recommend it! We made a 1/2 recipe, and it made 6 very large tortillas! We didn't have enchilada cause, so I put a jar of salsa through the blender to smooth it, and used it exactly as the enchilada sauce - tasted great!!!!!

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 for this one, though it turn's out good, not amazing though.

Okay, I just can't give enchiladas filled with mashed potatoes a 5 star rating; but for a wacky throw-together dish this was a family pleaser. SHORT CUTS to save time and clean up: I used fresh carrot shreds, 1 head of fresh broccoli, a mix of frozen zucchini and onions, and frozen mushrooms. I also bought ready-made, micowavable mashed potatoes. I put all the veggies, olive oil, salt and pepper in a lg. ziplock bag and gave them the "shake and bake" treatment. Then I BROILED them for about 15 min., turning halfway through (cut cooking time in half). While they were cooking I headed the tortillas in a microwave tortilla warmer for a min. and the mashed potatoes in the microwave for three min. I added a can of chopped green chiles and a small can of chopped olives. Once the veggies were heated through and the broccoli started to get a little brown on the tips (don't burn it), I set up a quick assembly line. Put about 1/3 of can of sauce on the bottom of a microwave (glass or pottery) 13X9 pan. Then I spooned in a large heap of potatoes and mashed the broiled veggies into them and added a little cheese. I rolled them (sort of, they are fat, so I put the seams on the side, more like a soft taco), and put them in the pan tight. This made about 12 enchiladas. I topped the whole thing with the rest of the sauce, the chiles, olives, and a layer of cheese. Cover and heat in the microwave for 6 min. until the cheese is melted. Serve right away.

I made this recipe for a private school lunch - had to be meatless. The kids loved it and the parents raved! I was asked for the recipe many, many times - even years later! I used flour tortillas instead of the corn just to make each serving a little larger.

Added some seasoning to the vegetables (garlic powder, onion powder, cumin, chili powder), made as a casserole. Delicious!

Excellent dish! I come from a mexican-american home where enchiladas make a weekly (if not more) appearance on the menu. I love all varieties of enchiladas but this one is close to the top of the list. Hubby says its his favorite. I loved the use of mashed potatoes as the base instead of some can of soup like a lot of recipes call for. I think I might even try that with my chicken enchiladas. Do yourself a favor, though, and make the mashed potatoes from scratch. No Flakes, No Way!!! That is my all-time pet peeve. :)

Used real mashed potatoes & homemade enchilada sauce. Time consuming but delicious. Made as a casserole (didn't roll tortillas).

Pretty good. They tasted better when I used spinach instead of roasted vegetables and piled alot of cheese inside.

These are really good!! What a great way to use up veggies in the fridge, you could use a great number of variations for what you have on hand. I used much less oil for roasting, but then the broccoli burned. Next time I will take them out before the others are done roasting. Really yummy comfort food, thanks for sharing!!

I made this over the weekend for my vegetarian sister in law and it was great! I used broccoli, onions, zucchini, assorted bell peppers & mushrooms. I also made my own mashed potatoes with red potatoes and it really gave it a great taste. I thought this would be an odd combo and not be that good, but it really was great. I made some and left out the mushrooms for my husband and even he loved them. The roasted veggies alone were really tasty and I hope to find another way to use them.

The taste was good. BUT, I would have liked better quantity calculations. For example: 2 Cups broccoli florets vs 1 head broccoli, cut into florets. I don't have packages of instant potato flakes so I had to guess again about how much to use from the box. Numbers and quantities are more user friendly for me since I don't go to the store to buy the ingredients for the recipe.

Tastes great! Takes some time to prepare, but it was worth it! Froze half of the recipe and they tasted just as good!

It was all right, extra cheese made it better. I would actually consider making it again if my husband hadn't refused to eat it after just a couple bites.

Funny how everyone was complaining when I was cooking because it didn't have meat, but everyone was fighting over the left overs. Even my 2 year old ate it all. I was so hesitant that they wouldn't eat this, that I made a backup dinner just incase but certainly didn't need it. I followed the recipe exactly as described and wouldn't change a thing next time. It took a long time to prepare the vegetables but everything else went quickly. It would have been a breeze if I had a food processor! I liked the mashed potatoes in it the best. They didn't taste like enchiladas to me (they weren't dripping in grease), but they made a tasty vegetable wrap!

Great recipe! I made my own enchilada sauce, substituted "cheddar" cauliflower for the carrots, and made mashed potatoes from scratch (not the flakes). A mix of Daiya pepper jack and mozzerella cheeses made this vegan delight!

An inexpensive meal that we were sort of 'eh' about. I didn't have zucchini but did add sauteed onion. I added a can of green chilies which I do not recommend. Usually green chilies taste so good in enchiladas but it was a bad combination with the broccoli. I made mashed potatoes using 2 large russets leaving the skin on to add a little extra nutrients. I think garlic would have added a lot to this dish.

This was so good. I made a few changes and made about 1/2 the recipe into a layered casserole, but the basic recipe is what made my dinner tonight a big hit. I used cauliflower, mushrooms, red bell pepper, and carrots. I also boiled a potato and lightly mashed it. Roasted veggies and enchilada sauce plus cheese is a great combo!

These enchiladas were absolutely delicious!! I will definately make them again. I took some left-overs to work the next day and a co-worker tried it and loved them as well. I can't wait to share this recipe with my mother who is a vegetarian.

so so good. great vegetarian dish that wasn't just a 'cheese' enchilada. I really enjoyed it and had leftovers for a few meals!

Quite disappointing! I had high hopes for this dish. The flavors/combination just didn't mesh well. The potato/veggie filling was delicious, but was ruined with the addition of the mexican flavor components. Would have been much better in a crepe vs. tortilla with enchilada sauce. I was bummed that we spent the money and time on this dish. Would never make again. :-(

This was not my favorite. I just felt like I was eating weirdly textured potatos.

I roasted the vegetables the day before, so there wasn't too much to do the evening we were having these for dinner. I especially liked the vegetable/potato mixture, but the enchiladas were good as well. Next time I would halve the vegetables and potatoes, since less than half were used. The enchilada sauce you use is important to how they come out (I might try homemade next time rather than canned).

i use this as a starter recipe all the time, substituting different veggies for what i have on hand or am in the mood for. Taste great and so much better for you than "vegetarian" cheese enchiladas!

I made this one night and my non-veg boyfriend literally couldn't stop talking about them. I used whole wheat tortillas to make them a little more healthy and they were great!

FAN-FRICKIN-TASTIC! Both my husband & I loved these. I've made these twice now, once with instant, once w/home made mashed potatoes. This recipe is MUCH better if you use home made, and don't completely mash the taters (and leave the skin on!). It adds great texture. We eat these with a Hot & Sweet sauce & ALWAYS make double batches and freeze for a quick lunch (or snack!).

Wow...my husband and I really liked this recipe!! We ended up with a bunch of the mashed potato/roasted veggie mix left over, so we made it into patties and fried them for breakfast the next morning. Yummy!

This is one of my favorite recipes! I used ready made mashed potatoes to save time. Next time I might substitute something for the zucchini because it gets soggy when roasted and I don't care for the texture. I used 2 cans of Hatch roasted garlic green enchilada sauce. Its a spicy sauce but it really complements the roasted veggies and mashed potatoes.

It has a good flavor, but way too much mashed potato. If I make it again, I will significantly reduce the amount of mashed potato.

This is a great recipe that I make often. I add other vegetables that I have in the house, like peppers or cauliflower. I sprinkle the veggies with Goya Adobo too, for a little extra flavor.

Sound delicious and I plan to make them for dinner next week. However, I will substitute sauteed red and green peppers, onions, and mushrooms for the other vegetables. These veggies are less bother to cook and make this dish more like mashed potato fajitas, and I love fajitas. I might even put fajita seasoning on the sauteed veggies. Thanks for posting this great meal inspiration.

Tasted very good, but I'd take the "easy" out of the name.

We are by no means vegetarians, but my fiance absolutely loved it. I've made this twice when we had company and everyone raved! Each time, I've made the mashed potatoes from scratch and used fat free cheese. The second time, I added a small can of green chiles to the mashed potato mixture for a little extra kick. Definitely allow yourself enough prep time, but it's worth it.

These were tasty! I much prefer regular enchiladas, but these were a nice change. I followed the recipe exactly but added more seasoning and more cheese. Thanks, really good!!

I enjoyed this as a different take on enchiladas than our usual turkey and black bean.

At first this recipe looked kind of hard, but my fiancee said it sounded good so I made it and it was easy and very yummy! Left-overs were good, too. (Just reheated @ 350) This makes a lot... you have to use a dish bigger than 9X13, and each time I've made this, there is extra filling which can be saved by it's self for lunch. I made this a few hours before company (so that I wouldn't be in the kitchen the whole time) and wraped in foil until baking.

Muy bien! This recipe is a favorite for sure. It goes great with either red enchilda sauce or the green chile enchilada sauce. Used ground dried Pasilla Chiles since I could not find poblano chiles in the grocery store I was shopping at. It worked really well though I cut down on the amount to 1-1/2 tsp. It worked out really well.

I really liked these! The only changes I made were that I halved the recipe, used homemade mashed potatoes, added some red onion to the veggie mix, and also used some monterey jack cheese aswell as the cheddar. I will definitely make these again!

For the time and effort invested, these are fantastic! I made all the veges the night before which made prep the next day super easy, although I forgot the broccoli, I will try to remember next time, I think it would be very good.

These were incredibly easy and delicious! I did everything as written, except that I omitted the mushrooms. I used an organic instant potato that had less "weird" ingredients than the traditional instant potatoes. Husband loved them too. This will be added to our regular rotation. I made the during my toddler's afternoon nap and then just heated them in the oven at dinner time. They tasted even better reheated for lunch the next day.

I'm a vegetarian, but I love to throw parties for a diverse group of friends. This was a great recipe that satisfied the health conscious as well as the "burger and beer" element. It was nice and hearty, and was great with a side of slow-cooked black beans for some added protein. Rave reviews from all, and great the next day as well.

Absolutely delicious! I omitted the carrots and added an onion and some peppers. I used low-carb tortillas and made my own sauce from a different enchilada recipe (equal parts salsa and fat-free sour cream). As I was assembling the enchiladas, I realized when I got to the last one that I had forgotten to include the mashed potatoes in the filling, so I ended up just spreading them on top and then pouring the sauce over them, and they were still amazing. Will definitely be making again, and often!

Tasty, unique combination. I made it without cheese this time, but will add some next time. Also, the enchilada sauce is very important. Go with a brand you know and trust.

I skipped the broccoli and zucchini and added black beans, pineapple salsa, & rice (I used a mix of red, brown, and wild). I also cooked the instant mashed potatoes with just water-they turn out just fine. The two cups of cooked rice really, really brought a "meat" texture to the party!! My husband really thought that there was hamburger in this (recently switched to vegetarian)

I loved this, but I did make some changes. I roasted red pepper, yellow pepper, red onion, mushrooms and zucchini seasoned with my homemade taco seasoning. Then I used leftover garlic mashed potatoes and green enchilada sauce. I topped it with salsa, avacado, and green onion. This was such an easy, comforting food! And no cheese necessary because of the creamy potatoes. Thanks...I never would have thought of potatoes in an enchilada.

Delicious! I cooked the veggies in a wok instead of grilling and added other veggies.

I mostly followed the recipe but I added a pack of taco seasoning and some cumin to the veggies before I roasted them. Also I threw in three big hunks of garlic to get roasted and later mashed them with my homemade mashed potatoes (fake just don't do it for me). I wasn't able to find corn tortillas so I used flour and they came out great. This is an awesome recipe that I will definitely make again!

This was right up my alley!!! Perfect for my skill level!!! My husband is Jewish so I have a difficult time finding recipes on here and this was perfect for us. It is time consuming. It took me about and hour and a half but it was so worth it!! The only thing I changed was I added a half cup less water for fear that the potatoes would be too watered down!! And I added some onion powder and garlic salt to my vegetables before I roasted them. I will definitely will be making this again!!!

A very heavy meal. I used the veggies I had on hand: carrots, onions, broccoli, green/red sweet peppers, half a hot pepper, and mushrooms. I made fresh mashed potatoes with garlic, milk, margarine and taco seasoning. The veggies didn't take too long in the oven since I Slap-Chopped them small. I used wheat tortillas since it is hard to find corn ones where I live, wheat are soft already and didn't need any heating in a pan to soften. The meal was well received by my family. The kids all ate 1/2 a 10 inch tortilla. It was an easy recipe and only took an hour to make, including the potatoes.

This makes a ton! I definitely had 12 very full burrito-sized enchiladas that I had to use two baking dishes for. However, everyone I served them to really seemed to enjoy them. I don't like mushrooms so I did two heads of broccoli instead. I also added one medium onion, coarsely chopped. I made my own mashed potatoes (used red potatoes) and made my own enchilada sauce using a recipe off of this site. These were very filling and tasty.

It was good. I cut my veggies a bit to small, i would leave them bigger next time. Also added some salsa jack cheese. I didn't think it was hard to make at all. We freezed the remaning and it tasted better when we ate them again later in the week.

excellent.......made just as it was.....

I used the idea of this recipe, But I made it sort of like a vegetarian sheppard's pie. I cut up 1 large zucchini then salted it in a strainer, I let it sit until alot of water came out, then I rinsed it with warm water and squeezed it tightly with my hand so all the water/salt can come out, Then I chopped carrots and mushrooms and added to the zucchini with some oil, salt, black pepper and chilli powder. After awhile I roasted all the veggies in the microwave until they were tender, I then put a big glop of home made mashed potatoes on top, spread it out with a fork and broiled it in the oven just to get abit crispy on top! It was really good, Me and my mom ate it, the mushrooms were so good and the zucchini wasn't full of water since I salted it, I made 1 pie plate and have a very tiny bit left (Can't wait to eat it today!!) Thanks!

very blah and made a huge amount

Delicious! Made this with homemade mashed potatoes and a taco cheese blend. I also sprinkled taco seasoning over the veggies before roasting and put the carrots in for about 15 mins before adding the other veggies. Will definitely be making this again.

A really good stick to your ribs kind of meal that's healthier with the addition of all the veggies!I was thrown off by the small amount of potato flakes called for (barely a cups worth) and figured out quickly that I needed to add double to triple that amount to equal the liquid ingredients for the mashed potatoes. Maybe it's just a typo.

Everone loved this. I added cumin and chili powder to the veg mix. Next time I might try red potatoes instead of mashed. Definite keeper!

I made this on the weekend. It took a lot longer than suggested for me to prepare for some reason BUT it was awesome. The first night everyone had two at supper and whatever was left was gone in a couple of days. I'm sensitive to the spice of the enchilada sauce. Sour cream helped me. My husband and son loved it as it was, probably could have stood more spicy stuff but it was something we all could enjoy as is and great that it was healthy!

I really enjoyed this recipe, very tasty! I made mashed potatoes instead of using the instant packaged kind (I don't think they taste nearly as good as real mashed potatoes) & I used green enchilada sauce. Next time I want to try half with green and the other half with red enchilada sauce. I topped the enchiladas with olives and sour cream. Yummy!

Very tasty!I didn't have time to roll enchiladas so I tore the unheated corn tortillas into pieces and made a layered dish. It made it fast and easy to serve.

Super delicious! I used fresh garlic mashed potatoes, as I am a scratch made kinda woman. I used roasted zucchini, broccoli, onions, and mushrooms in them and they turned out great. I actually had much leftover filling, so the next day I made enchilada pie. It works really well with just two tortillas, a packet of sauce, and the leftover filling. To this I also added black olives and Daiya mozzarella cheese. Totally vegan, totally yummy.

I loved this recipe!! This is by far the best enchilada recipe I have ever had!! I didn't have to change ANYTHING!!! yummy yummy!!!

I've been working on this recipe all day!! and it just got finished, all in all it's really good, a NIGHTMARE to make but turns out great. My older brother and his friends liked it, i still have to wait and see if my parents like it, but It's a GREAT recipe. next time i'll leave out the mushrooms i don't really like them.

It was good, definitely not a quick meal. You could do shortcuts, such as getting frozen vegetables instead of fresh. We didn't like it the first night, but had loads of left overs, so I added more cheese the second night and also added sour cream..........Now it won the family's approval! Would make again, but, will take shortcuts, get mild enchilada sauce and sour cream for sure!

I didn't plan to make any changes to this recipe beyond using garlic salt on the veggies instead of regular salt. As I was chopping all the veggies, the pile got really large, so I left out one of the zucchinis. The 7.6 oz of mashed potatoes made 4 cups worth! The closest to a 12 oz package of tortillas was a package of 8 tortillas 8" diameter each. My potato - veggie mixture must have had at least 12 cups to it... I decided there was no way to get all that in 8 tortillas, so I built a layered casserole instead. It just barely fit in the pan. I thought it was tasty and really liked the enchilada sauce on it. Next time, I think I'll just leave out the tortillas since they didn't add much. I used the same pan to roast the veggies and bake the potato mixture.

EXCELLENT. My sweetie is a vegetarian and I am not, however, I cook our meals for the week on Sunday and I am always looking for great meals for us both to eat. This was easily our favorite meal of the week...we LOVED it. We argued over who got to take the majority of the leftovers.

What a fab change to a family favorite! Used fresh garlic, salt, pepper that I added to veggies. And I used green enchilada sauce for an extra kick. Nice and Delish!!

My family loves these!

Very delish, healthy, vegetarian meal. I would definitely make your own enchilada sauce (I used the store brand- and it wasn't very good) Even with the enchilada sauce mishap- was very good- will be even better next time with the homemade stuff.

LOVED THEM! I just did mashed potatoes and broccoli and they were amazing. I will definitely be cooking these again!

I didn't warm the tortillas. Although they cracked as I rolled, it's all mended when they bake in sauce. This is very original. It make too much filling though!

I made these for a couple who just had a baby as an easy casserole dish for them to throw in the oven. While I didn't taste it, they said they loved it and it was the perfect comfort food they needed!

Delicious! I used green chile sauce instead of red, homemade mashed potatoes, and I made a cheese sauce with: plain yogurt, cream cheese, butter & rice milk instead of cheddar. It was really good! I like the technique for the tortilla's- dipping them in the sauce make them more pliable.

I did not care for this.

Yum Yum! I love this recipe! It is quick, nutritious, and absolutely delicious. I added a clove of garlic(minced) to the potatoes, and I used three medium sized potatoes (instead of the instant). My 3 year old son loved it too.

This recipe taste ok, but I don't think the taste was worth the effort. It was kind of bland for my taste and could have certainly used some more spice and seasoning. Again, it wasn't bad, but it wasn't worth the work.

These weren’t bad, but I doubt I’ll make them again. The mashed potato filling is just mushier than I like. I used different vegetables than called for, roasted them for less time at 375, and used homemade mashed potatoes and enchilada sauce, but I don’t think any of those changes affected my opinion of the texture of the dish.

Best eaten the day you make them. I was looking for a vegetarian main dish that my family would like. I liked them... the rest of the family did not. The leftovers weren't nearly as good after re-heating.