Easy Mashed Potato And Roasted Vegetable Enchiladas

Ingredients

• Servings: 12
• 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 (7.6 ounce) package instant mashed potato flakes
• 1 (12 ounce) package corn tortillas
• 3 cups enchilada sauce
• 8 ounces shredded cheddar cheese

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 50 mins


• 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.