Tacos, Burritos, and Enchiladas: Easy Mashed Potato and Roasted Vegetable Enchiladas

1 head broccoli, cut into florets8 ounces whole button mushrooms3 small zucchini, chopped2 cups chopped carrots1/4 cup olive oilsalt and pepper to taste3 cups water1 cup milk1/4 cup butter1 (7.6 ounce) package instant mashed potato flakes1 (12 ounce) package corn tortillas3 cups enchilada sauce8 ounces shredded Cheddar cheesePreheat 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. Amount Per Serving  Calories: 390 | Total Fat: 23.9g | Cholesterol: 54mg Powered by ESHA Nutrient Database

Easy Mashed Potato and Roasted Vegetable Enchiladas

Servings Per Recipe: 12

Amount Per Serving

Calories: 390

Total Fat: 23.9gCholesterol: 54mgSodium: 210mgTotal Carbs: 35.9g    Dietary Fiber: 5.2gProtein: 10.8g VIEW DETAILED NUTRITION
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