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Vegetarian Enchiladas Recipe

Vegetarian Enchiladas Recipe
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Cooking Time : 2 minutes
Serving : 6
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Prepare the ingredients before making Vegetarian Enchiladas in your home. Then, follow these steps below to serve Vegetarian Enchiladas for your family or friends.

Ingredients: 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

How to Make Vegetarian Enchiladas

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Vegetarian Enchiladas in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • ASSEMBLE THE ENCHILADAS In a medium bowl, toss the crumbled queso fresco with the cilantro and red onion.
  • Step 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.
  • Step 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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