Enchiladas with Roasted Potatoes and Vegetables (Gluten-Free)

Celiac.com 02/17/2018 - Roasted vegetables and smashed potatoes come together with enchilada sauce to deliver a tasty, memorable meal.

Ingredients:

• 10 medium roasted potatoes, smashed
• 1 head cauliflower, cut into florets
• 12 ounces whole button mushrooms
• 3 small zucchini, chopped
• 2 cups chopped carrots
• ½ cup black olives (canned, sliced)
• 3 cups water
• ½ cup milk, more as needed
• ¼ cup butter 
• 1 dozen corn tortillas
• 3 cups gluten-free enchilada sauce, red or green, as desired
• 8 ounces shredded Cheddar cheese
• ¼ cup olive oil
• salt and pepper to taste

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Directions:
Heat oven to 425 degrees F (220 degrees C).

In a large mixing bowl, combine cauliflower, mushrooms, zucchini, potatoes 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 until tender, about 30 minutes. Stir once about midway through cooking.

Remove roasted vegetables from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).

In a large bowl, mash the potatoes with the butter and milk to standard mashed potato consistency.

Stir in roasted vegetables.

In a dry skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce.

Put a large spoonful of potato-veggie mixture into the center of each tortilla.

Top mixture with 1 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish.

Pour extra sauce over top, and top with remaining cheese.

Bake at 350 degrees F (175 degrees C) for approximately 25 minutes, until the enchiladas are heated and cheese is bubbly.