Reviewed: Oct. 18, 2010

I really enjoyed this recipe, very tasty! I made mashed potatoes instead of using the instant packaged kind (I don't think they taste nearly as good as real mashed potatoes) & I used green enchilada sauce. Next time I want to try half with green and the other half with red enchilada sauce. I topped the enchiladas with olives and sour cream. Yummy!

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1 user found this review helpful

Reviewer:

np1921

Cooking Level: Intermediate

Home Town: Chino, California, USA

Reviewed: Oct. 8, 2010

Absolutely delicious!!! Substituted the mashed potatoes with quinoa. That way you get the protein since quinoa is loaded with protein. I think the texture is also better with the quinoa. Also make sure you make enough sauce to smother the enchiladas and add a little sauce to the filling.

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5 users found this review helpful

Reviewer:

planteater

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Oct. 4, 2010

Excellent dish! I come from a mexican-american home where enchiladas make a weekly (if not more) appearance on the menu. I love all varieties of enchiladas but this one is close to the top of the list. Hubby says its his favorite. I loved the use of mashed potatoes as the base instead of some can of soup like a lot of recipes call for. I think I might even try that with my chicken enchiladas. Do yourself a favor, though, and make the mashed potatoes from scratch. No Flakes, No Way!!! That is my all-time pet peeve. :)

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3 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Monterey, California, USA

Reviewed: Aug. 6, 2010

Added some seasoning to the vegetables (garlic powder, onion powder, cumin, chili powder), made as a casserole. Delicious!

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3 users found this review helpful

Reviewer:

DangerFemme

Reviewed: Jul. 24, 2010

Quite disappointing! I had high hopes for this dish. The flavors/combination just didn't mesh well. The potato/veggie filling was delicious, but was ruined with the addition of the mexican flavor components. Would have been much better in a crepe vs. tortilla with enchilada sauce. I was bummed that we spent the money and time on this dish. Would never make again. :-(

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2 users found this review helpful

Reviewer:

VegasCook43

Reviewed: May 11, 2010

Wow! The roasted vegetables have so much flaver! I wanted to make it more spicy, so I added peppers and onions and skipped the carrots. Also, I'm not big on packaged foods, so I mashed some potatoes and used the "Ten Minute Enchilada Sauce" recipe. Delicious!

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1 user found this review helpful

Reviewer:

happyaura

Cooking Level: Beginning

Living In: Seattle, Washington, USA

Reviewed: Apr. 7, 2010

i use this as a starter recipe all the time, substituting different veggies for what i have on hand or am in the mood for. Taste great and so much better for you than "vegetarian" cheese enchiladas!

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2 users found this review helpful

Reviewer:

rebekah

Cooking Level: Beginning

Home Town: Pinon Hills, California, USA

Living In: Rancho Cucamonga, California, USA

Reviewed: Mar. 9, 2010

I skipped the broccoli and zucchini and added black beans, pineapple salsa, & rice (I used a mix of red, brown, and wild). I also cooked the instant mashed potatoes with just water-they turn out just fine. The two cups of cooked rice really, really brought a "meat" texture to the party!! My husband really thought that there was hamburger in this (recently switched to vegetarian)

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Reviewer:

melissaroth

Cooking Level: Intermediate

Reviewed: Feb. 17, 2010

My husband just adores enchiladas. I've been trying to skip the meat and up the vegetables once or twice a week. This was the recipe we chose, and I was not disappointed. Husband has me figured out with the no meat and uber veggie recipes, and actually stated "I know, there's no meat, don't bother telling me, it's so good I don't care". Honestly, one of the best vegetarian recipes I've tried thus far. I do prefer chicken enchiladas, but this is a very close second, and healthier. Definitely will make again. Additionally, these came out prettier than a standard batch of enchiladas.

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5 users found this review helpful

Reviewer:

CareBear

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Feb. 16, 2010

I loved this, but I did make some changes. I roasted red pepper, yellow pepper, red onion, mushrooms and zucchini seasoned with my homemade taco seasoning. Then I used leftover garlic mashed potatoes and green enchilada sauce. I topped it with salsa, avacado, and green onion. This was such an easy, comforting food! And no cheese necessary because of the creamy potatoes. Thanks...I never would have thought of potatoes in an enchilada.

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2 users found this review helpful