Easiest Way to Make Favorite Vegetarian Enchiladas

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vegetarian enchiladas. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vegetarian Enchiladas is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Vegetarian Enchiladas is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have vegetarian enchiladas using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vegetarian Enchiladas:

1. Get 1 1/4 lb carrots coarsely chopped
2. Take 1 small yellow onion chopped
3. Make ready 5 garlic cloves peeled
4. Get 1/2 lb tomatoes chopped
5. Get 1/2 cup olive oil, extra virgin
6. Get 1 kosher salt
7. Take 9 oz crumbled queso fresco (2 cups)
8. Take 1 cup finely chopped cilantro
9. Get 12 corn tortillas
10. Make ready 1 Mexican crema or sour cream for drizzling
11. Get 3/4 cup finely chopped red onion

Instructions to make Vegetarian Enchiladas:

1. MAKE THE CARROT SOFRITO Preheat the oven to 225°. In a food processor, pulse the carrots, onion and garlic until very finely chopped. Scrape the mixture into a medium bowl. Add the tomatoes to the food processor and pulse until nearly smooth.
2. In a medium, deep ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the carrot mixture and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened slightly and nearly dry, 5 to 7 minutes. Add the tomato puree and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes. Stir in the remaining 6 tablespoons of olive oil. Transfer the skillet to the oven and bake for 1 1/2 hours until the carrot sofrito is very soft. Season with salt, cover and keep warm over low heat, stirring occasionally.
3. ASSEMBLE THE ENCHILADAS In a medium bowl, toss the crumbled queso fresco with the cilantro and red onion.
4. In a small skillet, heat 1/2 inch of canola oil over moderately low heat. Add 1 tortilla to the skillet and cook until just pliable, about 20 seconds. Using tongs, transfer the tortilla to a baking sheet. Repeat with the remaining tortillas.
5. Working quickly, roll a scant 1/4 cup of the cheese mixture in each tortilla and arrange them on a large platter, seam side down. Spoon the hot sofrito over the enchiladas and scatter the remaining cheese mixture on top; drizzle some of the crema over them and serve.

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