Easy Mashed Potato and Roasted Vegetable Enchiladas Recipe - Allrecipes.com
Easy Mashed Potato and Roasted Vegetable Enchiladas Recipe
  • READY IN ABOUT 2 hrs

Easy Mashed Potato and Roasted Vegetable Enchiladas

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    40 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  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 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).
  3. 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.
  4. 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.
  5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.
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Reviews More Reviews

Most Helpful Positive Review
Apr 24, 2006

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!

 
Most Helpful Critical Review
Apr 15, 2011

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.

 
Dec 28, 2005

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!

 
Aug 29, 2002

These are really good...a nice change from the usual chx enchiladas! They freeze really well..

 
Nov 05, 2008

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!

 
Dec 01, 2004

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!!

 
Oct 29, 2008

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.

 
Jan 07, 2005

THIS IS VERY GOOD. I MADE IT MORE LIKE A CASEROLE BECAUSE MY TORTILLAS ALWAYS BREAK AND IT WAS GREAT!!!

 

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Nutrition

  • Calories
  • 390 kcal
  • 19%
  • Carbohydrates
  • 35.9 g
  • 12%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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