To speed this up, I would make it into a casserole.
Makes 6 servings.
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 oven to 425 degrees F (220 degrees C). Grease a 9 x 13 inch baking dish.
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 medium 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).
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. In a large bowl, mix together potatoes and roasted vegetables.
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 of cheese, and roll tortillas. Place seam-side down in the prepared baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, until the enchiladas are heated through.