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 180 degrees C.
In a large bowl, stir the roasted vegetables into the mashed potatoes.
In a dry, nonstick frypan over medium heat, quickly heat each tortilla on both sides to make pliable. Put a large spoonful (or as needed) of potato-veggie mixture along the centre of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 22x33cm baking dish. Pour extra sauce over top and sprinkle with remaining cheese.
Bake at 180 degrees C for approximately 20 to 30 minutes, or until the enchiladas are heated through.
Yep! another success-thanks. Simple - and almost basic - but good with all the veges. I just made a basic tomato sauce (instead of enchilada sauce) out of pureeing tinned tomatoes with a bit of chilli and adding it to some onions and garlic that had been frying, then cooked the whole thing together for 15mins. - 09 Nov 2008