Okay, I just can't give enchiladas filled with mashed potatoes a 5 star rating; but for a wacky throw-together dish this was a family pleaser. SHORT CUTS to save time and clean up: I used fresh carrot shreds, 1 head of fresh broccoli, a mix of frozen zucchini and onions, and frozen mushrooms. I also bought ready-made, micowavable mashed potatoes. I put all the veggies, olive oil, salt and pepper in a lg. ziplock bag and gave them the "shake and bake" treatment. Then I BROILED them for about 15 min., turning halfway through (cut cooking time in half). While they were cooking I headed the tortillas in a microwave tortilla warmer for a min. and the mashed potatoes in the microwave for three min. I added a can of chopped green chiles and a small can of chopped olives. Once the veggies were heated through and the broccoli started to get a little brown on the tips (don't burn it), I set up a quick assembly line. Put about 1/3 of can of sauce on the bottom of a microwave (glass or pottery) 13X9 pan. Then I spooned in a large heap of potatoes and mashed the broiled veggies into them and added a little cheese. I rolled them (sort of, they are fat, so I put the seams on the side, more like a soft taco), and put them in the pan tight. This made about 12 enchiladas. I topped the whole thing with the rest of the sauce, the chiles, olives, and a layer of cheese. Cover and heat in the microwave for 6 min. until the cheese is melted. Serve right away.
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Okay, I just can't give enchiladas filled with mashed potatoes a 5 star rating; but for a...