Mashed Potato and Roasted Vegetable Enchiladas

Submitted by: Letty

Prep Time: approx. 1 Hour 30 Minutes
Cook Time: approx. 30 Minutes

” 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. ”

1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 potatoes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce, red or green
8 ounces shredded Cheddar cheese

1 Preheat oven to 425 degrees F (220 degrees C).
Grease a 9×13 inch baking dish.

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 on a jellyroll pan.

3 Roast vegetables in the 425° F (220°C) oven for 30 to 40 minutes;
stir halfway through their cooking time. When they are
finished cooking,
remove them from the oven and reduce the oven’s heat to 350° F (175° C).

4 Bring water, milk and butter or margarine to a boil in a large pot.
Remove the pot from the heat and mix in the mashed potato mix.
Let stand two minutes, then stir the mashed potatoes with a fork until
they are smooth. In a large bowl, mix potatoes and roasted vegetables together.

5 Heat a tortilla in dry nonstick skillet over medium heat briefly on
both sides to make it pliable. Dip the tortillas in enchilada sauce,
then place the tortilla on a plate to assemble. Put a large spoonful
(approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center
of the tortilla. Top with about 1 to 2 tablespoons of cheese, and roll
the tortilla up. Place rolls seam-side down in the baking dish, and repeat
this process until all of the enchiladas are rolled. Pour extra sauce
over top and sprinkle with remaining cheese.

6 Bake at 350° F (175° C) for approximately 20 to 30 minutes, until the
enchiladas are heated through.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 546
Protein 20g
Total Fat 32g
Sodium 1022mg
Cholesterol 63mg
Carbohydrates 51g
Fiber 9g