Yum! I absolutely adored these, but my hubs wasn't a fan. Admittedly, he is not fond of broccoli (he hates this vegetable above all others...), but in my defense, I DID give him the option of assembling his enchiladas WITHOUT it.... :) That aside, I just don't think my hubby was thrilled with the overall concept. And while I really enjoyed these, I do have a couple of suggestions for improvement. First and foremost, you MUST use HOMEMADE mashed potatoes (I just couldn't get past the processed taste of the instant ones). I think it's also IMPERATIVE that you up the amount of zucchini and carrot called for (both seemed non-existent, IMHO). Because I was only serving two people, I halved everything and used larger (corn) tortillas to compensate. I made 4 GENEROUS sized enchiladas and that was more than enough for my husband and I. Because we hate mushrooms, I left those out altogether. I used 2 small zucchini, 1 c. of carrots and a little more than half a package of pre-cut broccoli florets instead. I whipped up a batch of Bill Echols taco seasoning and added ~ 1 1/2 T of it to my veggies PRIOR to roasting. I'm soooo glad I did this! Without the additional seasoning, I'm afraid our enchiladas would have been very bland. Mexican rice, homemade guac and beer margaritas completed our meal. Thanks for sharing this unique recipe with the AR community, JUSTLETTY2! :-)
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Yum! I absolutely adored these, but my hubs wasn't a fan. Admittedly, he is not fond of...