Easy Mashed Potato and Roasted Vegetable Enchiladas Best Family Recipes

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Easy Mashed Potato and Roasted Vegetable Enchiladas. The Easy Mashed Potato and Roasted Vegetable Enchiladas is among the favorite recipes with this blog. You can try making Easy Mashed Potato and Roasted Vegetable Enchiladas recipes at home for your happy family. Hence for you personally housewives, create delightful, delicious and nutritious dishes. Good Luck.

Easy Mashed Potato and Roasted Vegetable Enchiladas

"This is the proper comfort food for bloodless days. To make it vegan, alternative non-dairy components for dairy. Leftover filling makes a amazing lunch! If you need to make mashed potatoes from scratch, you will want at the least 4 cups whilst you are thru."

Ingredients :

1 head broccoli, reduce into florets
eight oz. Whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to flavor
three cups water
1 cup milk
1/4 cup butter
1 (7.6 ounce) bundle instant mashed potato flakes
1 (12 ounce) package deal corn tortillas
three cups enchilada sauce
8 oz. Shredded Cheddar cheese

Instructions :

Prep : 40M	Cook : 12M	Ready in : 1H50M

Preheat oven to 425 ranges F (220 stages C).
In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the veggies with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast veggies inside the preheated oven for 30 to forty minutes; stir midway thru their cooking time. When completed cooking, remove from the oven, and reduce oven temperature to 350 levels F (a hundred seventy five degrees C).
Bring water, milk, and butter to a boil in a massive pot. Remove the pot from heat, and mix within the mashed potato flakes. Let stand minutes, then stir the mashed potatoes with a fork till they are smooth. Stir in roasted veggies.
In a dry, nonstick skillet over medium heat, fast heat each tortilla on each sides to make pliable. Dip the tortillas in enchilada sauce. Put a massive spoonful (about 1/four to 1/3 cup) of potato-veggie combination into the middle of every tortilla. Top mixture with approximately 1 to two tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour greater sauce over pinnacle, and sprinkle with last cheese.
Bake at 350 stages F (one hundred seventy five ranges C) for approximately 20 to half-hour, or until the enchiladas are heated via.

Notes :

Reynolds® Aluminum foil can be used to hold meals moist, cook dinner it flippantly, and make clean-up less complicated.

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