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Easy Mashed Potato and Roasted Vegetable Enchiladas

Easy Mashed Potato and Roasted Vegetable Enchiladas

  • Prep

    40 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 50 m
JUSTLETTY2

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Molly
51

Molly

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 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!

AWORKINPROGRESS
42

AWORKINPROGRESS

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 - 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!

GINNYG
28

GINNYG

8/29/2002

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

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