Reviewed: May 4, 2012

For the time and effort invested, these are fantastic! I made all the veges the night before which made prep the next day super easy, although I forgot the broccoli, I will try to remember next time, I think it would be very good.

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Reviewer:

DEARSTARLA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Jan. 24, 2012

My husband and I both loved this. The mashed potatoes give it the feeling of something really sinfully unhealthy, but it's also more satisfying than something full of cheese and cream that will probably make you feel queasy later. These were nice and filling, too, and as many have said, easy to alter to whatever you have. I just used the veggies we had on hand and since there are just the two of us, I just used an envelope of mashed potatoes, rather than a larger package. It worked out perfectly. I also cooked it entirely in a skillet—cooked the veggies with some spices and added some chicken, then mixed it all in with the mashed potatoes and filled the tortillas, then grilled the wrapped enchiladas on the pan. I heated the enchilada sauce in a small sauce pan and spooned it over the enchiladas after they were crisped up a bit.

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Reviewer:

cardinalgirl

Reviewed: Dec. 21, 2011

very blah and made a huge amount

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Reviewer:

lovely1m

Reviewed: Oct. 8, 2011

This recipe is fantastic! I truly recommend it! We made a 1/2 recipe, and it made 6 very large tortillas! We didn't have enchilada cause, so I put a jar of salsa through the blender to smooth it, and used it exactly as the enchilada sauce - tasted great!!!!!

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Reviewer:

mjmcilmoyl

Reviewed: Oct. 6, 2011

Absolutely delicious! I omitted the carrots and added an onion and some peppers. I used low-carb tortillas and made my own sauce from a different enchilada recipe (equal parts salsa and fat-free sour cream). As I was assembling the enchiladas, I realized when I got to the last one that I had forgotten to include the mashed potatoes in the filling, so I ended up just spreading them on top and then pouring the sauce over them, and they were still amazing. Will definitely be making again, and often!

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Reviewer:

shayna76

Cooking Level: Intermediate

Living In: Savannah, Georgia, USA

Reviewed: Sep. 25, 2011

Great recipe! I made my own enchilada sauce, substituted "cheddar" cauliflower for the carrots, and made mashed potatoes from scratch (not the flakes). A mix of Daiya pepper jack and mozzerella cheeses made this vegan delight!

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Reviewer:

Sat

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Jul. 22, 2011

Used real mashed potatoes & homemade enchilada sauce. Time consuming but delicious. Made as a casserole (didn't roll tortillas).

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Reviewer:

Daymon

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Reviewed: Jun. 22, 2011

A very heavy meal. I used the veggies I had on hand: carrots, onions, broccoli, green/red sweet peppers, half a hot pepper, and mushrooms. I made fresh mashed potatoes with garlic, milk, margarine and taco seasoning. The veggies didn't take too long in the oven since I Slap-Chopped them small. I used wheat tortillas since it is hard to find corn ones where I live, wheat are soft already and didn't need any heating in a pan to soften. The meal was well received by my family. The kids all ate 1/2 a 10 inch tortilla. It was an easy recipe and only took an hour to make, including the potatoes.

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Reviewer:

Leia Spencer

Cooking Level: Intermediate

Home Town: Aldergrove, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jun. 13, 2011

This was so good. I made a few changes and made about 1/2 the recipe into a layered casserole, but the basic recipe is what made my dinner tonight a big hit. I used cauliflower, mushrooms, red bell pepper, and carrots. I also boiled a potato and lightly mashed it. Roasted veggies and enchilada sauce plus cheese is a great combo!

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