Vegetarian comfort food for cold days! If you want to use mashed potatoes from scratch, you will need at least 4 cups.
Preheat oven to 425 degrees. In a large mixing bowl, combine the broccoli, mushrooms, zucchini and carrots. Drizzle the vegetable with olive oil and season with salt and pepper. Spread the vegetables in a single layer in a shallow baking dish. Roast the vegetables in the preheated oven for 30-40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven and reduce oven temperature to 350 degrees. Bring the water, milk and butter to a boil in a large pot. Remove the pot from the heat and mix in the mashed potato flakes. Let stand for 2 minutes, then stir the potatoes with a fork until they are smooth. Stir in the roasted vegetables.
In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip tortillas in enchilada sauce. Put a large spoonful of potato-veggie mixture into the center of each tortilla. Top mixture with 1-2 T. of cheese and roll up the tortilla. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over the top and sprinkle with the remaining cheese. Bake at 350 degrees for about 20-30 minutes or until enchiladas are heated through.
1 head broccoli, cut into florets
8 oz. whole button mushrooms
3 small zucchini, chopped
2 cups sliced carrots
1/4 cup olive oil
1 cup milk
1/4 cup butter
1 (7.6 oz.) pkg. instant mashed potato flakes
1 (12 oz.) package corn tortillas
3 cups enchilada sauce
8 oz. shredded cheddar cheese