Simple Way to Prepare Award-winning Vegetarian Enchiladas

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, vegetarian enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian Enchiladas is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Vegetarian Enchiladas is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Vegetarian Enchiladas:

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

So that’s going to wrap it up with this special food vegetarian enchiladas recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!