Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Vegetarian Enchiladas. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Vegetarian Enchiladas Recipe.
You can have Vegetarian Enchiladas using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Vegetarian Enchiladas
You need 1 1/4 lb of carrots coarsely chopped.
You need 1 of small yellow onion chopped.
You need 5 of garlic cloves peeled.
You need 1/2 lb of tomatoes chopped.
Prepare 1/2 cup of olive oil, extra virgin.
Take 1 of kosher salt.
Prepare 9 oz of crumbled queso fresco (2 cups).
It’s 1 cup of finely chopped cilantro.
Take 12 of corn tortillas.
It’s 1 of Mexican crema or sour cream for drizzling.
Prepare 3/4 cup of finely chopped red onion.
Vegetarian Enchiladas instructions
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..
