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
Preheat oven to 425 degrees. Grease a 9 x 13 inch baking dish. In a large mixing bowl, combine broccoli, mushrooms, zucchini and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper.
Spread vegetables in a single layer in a medium baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees.
Bring water, milk and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. In a large bowl, mix together potatoes and roasted vegetables.
In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons of cheese, and roll tortillas. Place seam-side down in the prepared baking dish. Pour extra sauce over top, and sprinkle with remaining cheese. Bake at 350 degrees for approximately 20 to 30 minutes, until the enchiladas are heated through.
Makes 6 servings.
Note:
To speed this up, make it into a casserole instead. You can probably skip heating the torillas. Cover the bottom of a casserole dish with about 1 cup of the enchilada sauce. Cover with 1/2 of the tortillas then spread potato-veggie mixture evenly over top. Sprinkle about 1/2 of the cheese over this. Cover with the rest of the torillas, pour the rest of the enchilada sauce over top and sprinkle with the rest of the cheese. Bake as above.