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photo Easy Mashed Potato and Roasted Vegetable Enchiladas Recipe | Say Mmm

Easy Mashed Potato and Roasted Vegetable Enchiladas

This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through.
12 Servings - 1 hr 40 min - allrecipes.com
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Servings:12  | Calories:347 | Total Fat:18g  | Chol:34mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 18g
28 %
Sat Fat 8g
40 %
Total Carb 37g
12 %
Fiber 5g
20 %
Sugars 8g
---
Cholesterol 34mg
11 %
Sodium 875mg
36 %
Protein 11g
22 %
Calories:
41% Others combined
21% Shredded Cheddar cheese
18% Potato flakes
17% Corn tortillas
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 (7.6 ounce) package instant mashed potato flakes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese

 Directions : View recipe directions on allrecipes.com
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