Easy Mashed Potato and Roasted Vegetables Enchiladas

Easy Mashed Potato and Roasted Vegetable Enchiladas

1 head broccoli, cut into florets
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 potatoes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce, red or green
8 ounces shredded 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. Drizzle the vegetables with olive oil 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 minutes; 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, milk and butter or margarine to a boil in a large
pot. Remove the pot from the heat and mix in the mashed potato
mix.
Let stand two minutes, then stir the mashed potatoes with a fork
until 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 cup) of potato-veggie mixture
into the center of the tortilla. Top with about 1 to 2
tablespoons
of cheese, and roll the tortilla up. Place rolls seam-side down
in
the baking dish, and repeat this process until 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
minutes, until the enchiladas are heated through.
Makes 6 servings