Instructions: 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. Spray with Pam 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 ovens 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.

NOTES : Poster: " This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through. "

Original recipe called for making the potatoes with 1 cup whole milk and 1/4 cup butter.

Original recipe called for using 1/4 cup olive oil to roast the veggies. Also, I dont usually roast broccoli as long as the poster suggests. Fifteen -20 minutes is more than enough. MC assumes A LOT of fat in prepared enchilada sauce. I usually make my own and know its about fat free. Check your brand for fat content if you are using canned.

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