.:Mouth-Watering Wednesday - Mashed Potato & Veggie Enchiladas:.

I announced the NEW winners of the Road to Sweetness and Sumo's Sweet Stuff giveaways on my facebook page. Go check to see if it was you!

This recipe is from allrecipes, but I was directed to it by my sister in law's sister.

Holy moly. They are good.

Mashed Potato & Veggie 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 (7.6 ounce) package instant mashed potato flakes
• 1 (12 ounce) package corn tortillas
• 3 cups enchilada sauce
• 8 ounces shredded Cheddar cheese
• 
  

Preheat your oven to 425 degrees.

Cut up your veggies and drizzle them with olive oil, salt, and pepper.

Spread them out on a cookie sheet and bake them for about 30 minutes, stirring them up about halfway through. Your mouth will be watering because they smell so good!

Bring your milk, water, and butter to a boil. Add your mashed potato flakes. Mix it all up and then let it stand for about two minutes. Then stir in your veggies.

Put the mixture in tortillas in a baking dish. You can obviously see that my mixture was much too runny. I admit it. I was scared of having too many veggies and didn't end up cutting enough! (But it didn't matter because they were still delicious.)

Pour some enchilada sauce in there.

Top with cheese and bake at 350 for about 15 minutes.

Don't be scared of the veggies. These are sooooo tasty.