Reviewed: Nov. 14, 2009

I served this with Amy's Cilantro Cream Sauce on the side (spicy and good!)and everything was delicious. I also made the Sangria! Sangria! recipe. Honestly, enchiladas are always a lot of effort but these were worth it. Tip: Make sure they're room temp when putting them in the oven and cover them with tented tinfoil when baking to keep them from drying out. Yum.

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FRANCIE63

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Merriam, Kansas, USA

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Reviewed: Nov. 2, 2009

This was yummy! I estimated on the mashed potatoes and maybe overdid it because it was heavy on the mashed potatoes, I thought. But it was delicious. Don't skip the extra sauce on top. Thanks for the recipe!

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IROCENNYL

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Reviewed: Oct. 20, 2009

This was easy and really good! I added chili powder and cumin to the vegetables and stir fried them instead of roasting them. These turned out great! Thanks for sharing!

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Justine

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 20, 2009

I've been making this recipe for a couple months now, and it is fantastic! I'm never going back to making traditional beef or chicken enchiladas. You can sub a variety of veggies depending on what's in season, or to suit your palate. The only thing I do differently is make the potatoes from scratch and add a little melted butter with garlic and a touch of milk to them. It makes them a little creamer. Plus I love garlic :)

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Sarah T

Cooking Level: Intermediate

Home Town: Winter Park, Florida, USA

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Reviewed: Sep. 16, 2009

My whole family loved this dish, including a very picky 4 year old boy who scarfed it down. Ok, ketchup was used to help. I followed the directions except used flour tortillas and didn't do the warming them in the pan thing and they still came out awesome. Were even better the next day as leftovers! Will make again for sure!

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savvyone

Cooking Level: Expert

Home Town: Bay City, Michigan, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Sep. 11, 2009

I did not enjoy this dish very much at all by itself. I had already planned to serve with Spanish rice, re-fried beans, and a nice whopping dollop of sour cream. When all these came together in one bite, it was amazing. For the rice I used remainder of roasted veggies & salsa and just heated with leftover rice.

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Austin's Mom [tries to cook]

Cooking Level: Intermediate

Home Town: South Haven, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Sep. 2, 2009

this was awesome, it was a hit, though add taco seasoning before roasting the vegetables and instead of using mushrooms which my husband doesn't eat i substitute it with cauliflower for sure in order to improve the blandness of the taste but other than that it was very good. this will be a part of our meal now. thanks for sharing.

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johnliza

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Glendale, Arizona, USA

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Reviewed: Aug. 6, 2009

Best eaten the day you make them. I was looking for a vegetarian main dish that my family would like. I liked them... the rest of the family did not. The leftovers weren't nearly as good after re-heating.

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NebMom

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Reviewed: Jul. 10, 2009

These are really good!! What a great way to use up veggies in the fridge, you could use a great number of variations for what you have on hand. I used much less oil for roasting, but then the broccoli burned. Next time I will take them out before the others are done roasting. Really yummy comfort food, thanks for sharing!!

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dimmu

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

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Reviewed: Jul. 6, 2009

Delicious! I used green chile sauce instead of red, homemade mashed potatoes, and I made a cheese sauce with: plain yogurt, cream cheese, butter & rice milk instead of cheddar. It was really good! I like the technique for the tortilla's- dipping them in the sauce make them more pliable.

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cyclical

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Reviewed: Jun. 14, 2009

thought it was ok. will prob try it again, but not real soon.

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Lainie

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

Very delish, healthy, vegetarian meal. I would definitely make your own enchilada sauce (I used the store brand- and it wasn't very good) Even with the enchilada sauce mishap- was very good- will be even better next time with the homemade stuff.

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JulieArroway

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Reviewed: May 15, 2009

Very good but will definately add some spices next time as others have noted.

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Jackie

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Reviewed: Apr. 24, 2009

Delicious!

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Niki

Cooking Level: Intermediate

Home Town: San Luis Obispo, California, USA

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Reviewed: Apr. 21, 2009

These were really good! Though I admit that I changed things a bit . . . used zucchini & peppers for the veggies, coasted them with oil, salt, pepper, chili powder and crushed garlic before roasting. Used the flavored oil in the mashed potatoes instead of butter (made my own potatoes) and added green onions to them. Fried the corn tortillas before filling and used green enchilada sauce. They were wonderful!!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

This was OK. If I were to make it again I'd want it to be less heavy on mashed potatoes, and I'd leave room for a lot more cheese in each enchilada.

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Lisa S.

Cooking Level: Intermediate

Home Town: Cheektowaga, New York, USA

Living In: Lebanon, New Jersey, USA

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Reviewed: Mar. 18, 2009

This recipe has the potential to be wonderful, but I had a few issues with it. The mashed potatoes are completely overwhelming and the delicious roasted veggies get lost in them. I would recommend skipping the mashed potatoes altogether, or just spreading a VERY thing layer on each tortilla and then a nice big layer of veggies before rolling them up. Great concept though!

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Love2Cook

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 7, 2009

I don't think I'll be making this again. It was just an ok tasting recipe with a lot of prep work. I was disapponted when my enchiladas turned out soggy and bland.

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Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 6, 2009

My husband LOATHES vegetables and said "Please make this anytime". Yay! I loved it. I confess I strayed from the recipe but only because I had already made roasted veggies and was looking for something to do with them. The vegetable mix already had potatoes in them (asparagus, red bells, onion, garlic and cauliflower, too) so I just tossed them with a bit of the homemade ench. sauce (also from this site). It really is a great meal. Thanks!

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Harvestdance

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Reviewed: Feb. 12, 2009

This was a great recipe! I would have never thought it would be so good except my sister told me about it. I followed the recipe exactly except for making mash potatoes from scratch. My kids loved it too and it will be put into the collection of our favorite recipes. Thanks!

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