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  • Jefferson Adams

    Enchiladas with Roasted Potatoes and Vegetables (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      This recipe puts a vegetarian spin on that traditional Mexican favorite, the enchilada.


    Photo: CC--Lindsay Attaway
    Caption: Photo: CC--Lindsay Attaway

    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.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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