Heat oven to 425 degrees F (220 degrees C). Grease a 9 x 13 inch baking
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 F (175 degrees C).
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 F (175 degrees C) for approximately 20 to 30 minutes,
until the enchiladas are heated through.
Yield: 6 servings
Posted by Tiffany at Recipe Goldmine 2/6/2002 9:50 am.