Vegetarian Enchiladas

Name: Vegetarian Enchiladas
Yield: 6 servings
Ingredients: 1 1/4 lb carrots coarsely chopped; 1 small yellow onion chopped; 5 garlic cloves peeled; 1/2 lb tomatoes chopped; 1/2 cup olive oil, extra virgin; 1 kosher salt; 9 oz crumbled queso fresco (2 cups); 1 cup finely chopped cilantro; 12 corn tortillas; 1 Mexican crema or sour cream for drizzling; 3/4 cup finely chopped red onion

Posted on May 3, 2022

Are you looking for recipe inspiration? Vegetarian Enchiladas special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Vegetarian Enchiladas What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Vegetarian Enchiladas, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Vegetarian Enchiladas delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Vegetarian Enchiladas is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegetarian Enchiladas estimated approx. 2 hours.

Well, this time, let's try it, and vary the Vegetarian Enchiladas yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Vegetarian Enchiladas using 11 ingredient type and 5 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Vegetarian Enchiladas:

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

Steps to make a Vegetarian Enchiladas

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.

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.

ASSEMBLE THE ENCHILADAS In a medium bowl, toss the crumbled queso fresco with the cilantro and red onion.

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.

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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12 servings

20 mins