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MainRecipesVegetarian | Mashed Potato and Roasted Vegetable Enchiladas

   Mashed Potato and Roasted Vegetable Enchiladas submitted by Mom Johnson
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.

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v 1 head broccoli, cut into florets
v 8 oz. whole button mushrooms
v 3 small zucchini, chopped
v 2 cups sliced carrots
v 1/4 cup olive oil
v 1 cup milk
v 1/4 cup butter
v 1 (7.6 oz.) pkg. instant mashed potato flakes
v 1 (12 oz.) package corn tortillas
v 3 cups enchilada sauce
v 8 oz. shredded cheddar cheese

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