{"id":1538,"date":"2015-03-03T05:36:35","date_gmt":"2015-03-03T05:36:35","guid":{"rendered":"https:\/\/livingfullonlife.instance.website\/?p=1538"},"modified":"2015-03-03T05:36:35","modified_gmt":"2015-03-03T05:36:35","slug":"potato-and-roasted-vegetable-enchiladas","status":"publish","type":"post","link":"https:\/\/livingfullonlife.instance.website\/?p=1538","title":{"rendered":"Potato and Roasted Vegetable Enchiladas"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"https:\/\/livingfullonlife.instance.website\/wp-content\/uploads\/2015\/03\/134791.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-1539\" src=\"https:\/\/livingfullonlife.instance.website\/wp-content\/uploads\/2015\/03\/134791-150x150.jpg\" alt=\"134791\" width=\"150\" height=\"150\" srcset=\"https:\/\/livingfullonlife.instance.website\/wp-content\/uploads\/2015\/03\/134791-150x150.jpg 150w, https:\/\/livingfullonlife.instance.website\/wp-content\/uploads\/2015\/03\/134791.jpg 250w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>Roasted broccoli, mushrooms, zucchini, carrots and mashed potatoes served in corn tortillas and smothered in enchilada sauce. This is the perfect comfort food for cold days. 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.<!--more--><\/p>\n<p style=\"text-align: justify;\">\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"https:\/\/livingfullonlife.instance.website\/wp-content\/uploads\/2015\/03\/134791-150x150.jpg\" \/>\n<div class=\"item ERName\">Potato and Roasted Vegetable Enchiladas<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Allrecipes.com<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT1H10M\">1 hour 10 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H50M\">1 hour 50 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">12<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 head broccoli, cut into florets<\/li>\n<li class=\"ingredient\">8 ounces whole button mushrooms<\/li>\n<li class=\"ingredient\">3 small zucchini, chopped<\/li>\n<li class=\"ingredient\">2 cups chopped carrots<\/li>\n<li class=\"ingredient\">1\/4 cup olive oil<\/li>\n<li class=\"ingredient\">salt and pepper to taste<\/li>\n<li class=\"ingredient\">3 cups water<\/li>\n<li class=\"ingredient\">1 cup milk<\/li>\n<li class=\"ingredient\">1\/4 cup butter<\/li>\n<li class=\"ingredient\">1 (7.6 ounce) package instant mashed potato flakes<\/li>\n<li class=\"ingredient\">1 (12 ounce) package corn tortillas<\/li>\n<li class=\"ingredient\">3 cups enchilada sauce<\/li>\n<li class=\"ingredient\">8 ounces shredded Cheddar cheese<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat oven to 425 degrees F (220 degrees C).<\/li>\n<li class=\"instruction\">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 shallow 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).<\/li>\n<li class=\"instruction\">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. Stir in roasted vegetables.<\/li>\n<li class=\"instruction\">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 cheese, and roll tortillas. Place seam-side down in a 9&#215;13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.<\/li>\n<li class=\"instruction\">Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2929<\/div>\n<\/div>\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p>Roasted broccoli, mushrooms, zucchini, carrots and mashed potatoes served in corn tortillas and smothered in enchilada sauce. This is the perfect comfort food for cold days. 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.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[40,72],"tags":[100,112,92,103,111],"class_list":["post-1538","post","type-post","status-publish","format-standard","category-mexican","category-vegetarian","tag-broccoli","tag-carrots","tag-mushrooms","tag-potatoes","tag-zucchini","entry"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=\/wp\/v2\/posts\/1538","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1538"}],"version-history":[{"count":1,"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=\/wp\/v2\/posts\/1538\/revisions"}],"predecessor-version":[{"id":1540,"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=\/wp\/v2\/posts\/1538\/revisions\/1540"}],"wp:attachment":[{"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1538"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}