Easy Mashed Potato And Roasted Vegetable Enchiladas Recipe
Servings: 6
Ingredients
- 1 head broccoli cut into florets
- 1 whl button mushrooms (8 ounces)
- 3 sm zucchini minced
- 2 c. minced carrots vegetable cooking spray salt and pepper to taste
- 3 c. water
- 1 1/4 c. skim lowfat milk
- 1 pkt Butter Buds(r)
- 1 c. instant potatoes
- 1 pkt corn tortillas (12 oz)
- 3 c. enchilada sauce red or possibly green
- 8 ounce nonfat cheddar cheese
Directions
- 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking dish.
- 2 In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Spray with Pam and season with salt and pepper. Spread vegetables in a single layer on a jellyroll pan.
- 3 Roast vegetables in the 425 degrees F (220 degrees C) oven for 30 to 40 min; stir halfway through their cooking time. When they are finished cooking, remove them from the oven and reduce the oven's heat to 350 degrees F (175 degrees C).
- 4 Bring water, lowfat milk and butter or possibly margarine to a boil in a large pot. Remove the pot from the heat and fold in the mashed potato mix. Let stand two min, then stir the mashed potatoes with a fork till they are smooth. In a large bowl, mix potatoes and roasted vegetables together.
- 5 Heat a tortilla in dry nonstick skillet over medium heat briefly on both sides to make it pliable. Dip the tortillas in enchilada sauce, then place the tortilla on a plate to assemble. Put a large spoonful (approximately 1/4 to 1/3 c.) of potato-veggie mix into the center of the tortilla. Top with about 1 to 2 Tbsp. of cheese, and roll the tortilla up. Place rolls seam-side down in the baking dish, and repeat this process till all of the enchiladas are rolled. Pour extra sauce over top and sprinkle with remaining cheese.
- 6 Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 min, till the enchiladas are heated through.
- NOTES : Poster: " This is the perfect comfort food for cool 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 c. when you are through. "
- Original recipe called for making the potatoes with 1 c. whole lowfat milk and 1/4 c. butter.
- Original recipe called for using 1/4 c. extra virgin olive oil to roast the veggies. Also, I do not usually roast broccoli as long as the poster suggests. Fifteen -20 min is more than sufficient. MC assumes A LOT of fat in prepared enchilada sauce. I usually make my own and know it's about fat free. Check your brand for fat content if you are using canned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 505g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 121 | 42% |
| Total Fat 13.77g | 17% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 1361mg | 57% |
| Potassium 665mg | 19% |
| Total Carbs 27.32g | 7% |
| Dietary Fiber 5.9g | 20% |
| Sugars 14.79g | 10% |
| Protein 16.48g | 26% |
