Recipe For Cooking Easy Mashed Potato And Roasted Vegetable Enchiladas

Toaster Oven Roasting :: Other Roasted Main Dishes

Easy Mashed Potato and Roasted Vegetable Enchiladas

Posted by Tiffany at recipegoldmine.com 2/6/2002 9:50 am

To speed this up, I would make it into a casserole.

Makes approximately 6 servings.

1 head broccoli, cut into florets
8 oz. whole button mushrooms
3 sm. zucchini, chopped
2 C. chopped carrots
1/4 C. olive oil
Salt and pepper to taste
3 C. water
1 C. milk
1/4 C. butter
1 (7.6 oz.) pkg. instant mashed potato flakes
1 (12 oz.) pkg. corn tortillas
3 C. enchilada sauce
8 oz. shredded Cheddar cheese

Preheat oven to 425 degrees F (220 degrees C). Grease a 9 x 13 in. baking dish.

In a lrg. 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 med. baking dish.

Roast vegetables in the preheated oven for 30 to 40 min.; 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 lrg. pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two min., then stir the mashed potatoes with a fork until they are smooth. In a lrg. bowl, mix together potatoes and roasted vegetables.

In a dry, nonstick skillet over med. heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a lrg. spoonful (approximately 1/4 to 1/3 C.) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 Tbsp. of cheese, and roll tortillas. Place seam-side down in the prepared 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 min., until the enchiladas are heated through.