The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 3, 2007
This is one of my favorite recipes! I used ready made mashed potatoes to save time. Next time I might substitute something for the zucchini because it gets soggy when roasted and I don't care for the texture. I used 2 cans of Hatch roasted garlic green enchilada sauce. Its a spicy sauce but it really complements the roasted veggies and mashed potatoes.
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Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 11, 2007
I was pleasantly surprised by this recipe! It turned out GREAT! My toddlers and my husband ate these like crazy. I used real mashed potatoes instead of instant (much better!), and I put some monterrey jack cheese in with the cheddar cheese, and sliced regular mushrooms instead of button ones. Tasted wonderful. Great recipe--we are a family of four, and one recipe lasted us for two dinners and my lunch! Highly reccommended.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 5, 2006
This is a great recipe that I make often. I add other vegetables that I have in the house, like peppers or cauliflower. I sprinkle the veggies with Goya Adobo too, for a little extra flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 3, 2006
This makes a ton! I definitely had 12 very full burrito-sized enchiladas that I had to use two baking dishes for. However, everyone I served them to really seemed to enjoy them. I don't like mushrooms so I did two heads of broccoli instead. I also added one medium onion, coarsely chopped. I made my own mashed potatoes (used red potatoes) and made my own enchilada sauce using a recipe off of this site. These were very filling and tasty.
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: 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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: 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!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 30, 2005
This was not my favorite. I just felt like I was eating weirdly textured potatos.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: May 16, 2005
It was all right, extra cheese made it better. I would actually consider making it again if my husband hadn't refused to eat it after just a couple bites.
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Cooking Level: Beginning

Home Town: Fairview Heights, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 1, 2005
Yum-Yum. This is a nice change from my regular cheese enchiladas. I included broccoli, carrots, zucchini, mushrooms, onions and red peppers. I also used homemade mashed potatoes. I seasoned the veggies with salt, pepper, garlic powder and cumin. I will make this one again. (smile)
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Cooking Level: Expert

Living In: Teaneck, New Jersey, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 16, 2005
I did not care for this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 7, 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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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Dec. 13, 2004
I cooked this for one of my personal chef clients. It was rather bland. Had a funny texture. For vegetarians, this might be your recipe. Kind of messy.
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Cooking Level: Professional

Home Town: Costa Mesa, California, USA
Living In: Laguna Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Dec. 1, 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!!
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Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA
Living In: Rockford, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 24, 2004
Tasted very good, but I'd take the "easy" out of the name.
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Cooking Level: Intermediate

Home Town: Flintstone, Georgia, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 19, 2004
I roasted the vegetables the day before, so there wasn't too much to do the evening we were having these for dinner. I especially liked the vegetable/potato mixture, but the enchiladas were good as well. Next time I would halve the vegetables and potatoes, since less than half were used. The enchilada sauce you use is important to how they come out (I might try homemade next time rather than canned).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 16, 2004
I made this over the weekend for my vegetarian sister in law and it was great! I used broccoli, onions, zucchini, assorted bell peppers & mushrooms. I also made my own mashed potatoes with red potatoes and it really gave it a great taste. I thought this would be an odd combo and not be that good, but it really was great. I made some and left out the mushrooms for my husband and even he loved them. The roasted veggies alone were really tasty and I hope to find another way to use them.
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Cooking Level: Intermediate

Home Town: Byron, Georgia, USA
Living In: Guilford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 12, 2004
excellent.......made just as it was.....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: May 22, 2004
This recipe came out really good. I used "real" mashed potatoes, only because I like them kinda lumpy. I served it to my guests with some spanish rice and red wine. What a hit!
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Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 15, 2004
It was good. I cut my veggies a bit to small, i would leave them bigger next time. Also added some salsa jack cheese. I didn't think it was hard to make at all. We freezed the remaning and it tasted better when we ate them again later in the week.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Dec. 12, 2003
It was good, definitely not a quick meal. You could do shortcuts, such as getting frozen vegetables instead of fresh. We didn't like it the first night, but had loads of left overs, so I added more cheese the second night and also added sour cream..........Now it won the family's approval! Would make again, but, will take shortcuts, get mild enchilada sauce and sour cream for sure!
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