Recipe by 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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broccoli, cut into florets
whole button mushrooms
salt and pepper to taste
1 (7.6 ounce) package
instant mashed potato flakes
1 (12 ounce) package
shredded Cheddar cheese
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!
This recipe turned out pretty good... I'd make it again, but the only downside is that it kind of takes a long time to make and uses a lot of pots and pans. The cleanup and prep are kind of high for this one, though it turn's out good, not amazing though.
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!
These are really good...a nice change from the usual chx enchiladas! They freeze really well..
This was very good! It should be called a Mexican knish. I used 2 leeks, 1 red pepper, 1 green pepper and 3 large cloves of garlic, because my kids don't like the ones named in the recipe. You could use any veggies that you like. I'm glad I read the reviews, because blandness would of been a problem if I didn't add cayenne pepper, chili powder and cumin, along with the salt and pepper stated in the recipe. I sprinkled these seasonings on the veggies before roasting them. I used homemade mashed potatoes. Also, this recipe calls for 8 oz. shredded cheddar, but that is only enough cheese for 8 enchiladas. I would use 12 to 16 oz. of shredded cheddar. There is a lot of prep and mess when making this recipe but it is surely worth it!
This is awesome! I've had potato enchiladas at Mexican restaurants but was always afraid to try them at home. I used less veggies and mashed potatoes than called for, omitted carrot (had none), added onion and green pepper (roasted). Also added cumin to veggies before roasting (I mess with every recipe I get my hands on - It's nothing personal). Hubby loved it, as well. VERY good with refried beans, sour cream & Chi Chi's salsa (my fave). THANK YOU for sharing this!!
Good. I followed the recipe except I made fresh mashed potatoes instead of instant, blanched the carrots for a couple minutes before roasting so they veg would get done quicker, and made it a casserole. I think it needs more mexican spices because the enchilada sauce we used didn't do the trick. I'd add some taco seasoning to the mashed potatoes and maybe some cumin and chili powder to the roasted veg next time.
THIS IS VERY GOOD. I MADE IT MORE LIKE A CASEROLE BECAUSE MY TORTILLAS ALWAYS BREAK AND IT WAS GREAT!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Mashed Potato and Roasted Vegetable Enchiladas
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 390
** Calories from Fat: 215
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