Easy Mashed Potato and Roasted Vegetable Enchiladas

[Guest guest]

* Exported from MasterCook *

 

Easy Mashed Potato and Roasted Vegetable Enchiladas

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 head broccoli -- cut into florets

1 whole button mushrooms -- (8 ounces)

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 package instant mashed potato flakes -- (7.6 ounce)

1 package corn tortillas -- (12 ounce)

3 cups enchilada sauce

8 ounces shredded Cheddar cheese

 

 

1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 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 in a medium baking dish.

3 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).

4 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. In a large bowl, mix together

potatoes and roasted vegetables.

5 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 of cheese, and roll

tortillas. Place seam-side down in the prepared baking dish. Pour extra sauce

over top, and sprinkle with remaining cheese.

6 Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes,

until the enchiladas are heated through.

 

 

 

 

 

 

Source:

" http://vegetarianrecipe.com/az/easymashedpotatoandroasted.asp "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 537 Calories; 44g Fat (70.7% calories

from fat); 17g Protein; 24g Carbohydrate; 7g Dietary Fiber; 103mg Cholesterol;

518mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0

Non-Fat Milk; 7 1/2 Fat.

 

NOTES : " 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. "

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0