Potato and Vegetable Enchiladas

Main Dish

A non-traditional enchilada, but a good one. The 40 minute preparation time and 1 hour 10 minute cooking time means you will want to save this for a weekend if you're pressed for time the way I am. Provides 12 servings.

Ingredients/Shopping List
• 1 head broccoli, cut into florets
• 2 cups chopped carrots
• 8 ounces shredded Cheddar cheese
• 3 cups enchilada sauce
• 8 ounces whole button mushrooms
• ¼ cup olive oil
• 4 cups of mashed potatoes (instant works ok)
• salt and pepper to taste
• 1 (12 ounce) package corn tortillas

Directions

Preheat oven to 425°.

Combine Broccoli, carrots, and mushrooms. Drizzle with olive oil; season to taste with salt and pepper.

Spread vegetables in a single layer in a shallow baking dish; roast in preheated oven for 30-40 minutes (ovens vary). Stir once while cooking.

Remove vegetables from oven; reserve.

Reduce oven heat to 350°.

Prepare mashed potatoes. Once completed, stir in vegetables while potatoes are still warm.

Heat tortillas (one at a time) on both sides until pliable (bendy).

As each tortilla is warmed, put about 1/3 cup of vegetable mixture into each. Top with a sprinkle (2 tablespoons) of cheese and roll tortillas; place "seam side down" in 9x13 baking dish.

When all tortillas complete pour any enchilada sauce over them. Top with any remaining cheese.

Bake at 350° for 20-30 minutes.