Vegetarian Enchiladas
Vegetarian Enchiladas

Hello, I’m Elise. Today, I’m gonna show you how to make vegetarian enchiladas recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Vegetarian Enchiladas Recipe

Vegetarian Enchiladas is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Vegetarian Enchiladas is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook vegetarian enchiladas using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian Enchiladas:

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

Steps 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 cbled 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 is going to wrap this up for this distinctive dish vegetarian enchiladas recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at 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. Happy cooking.

Tags: Vegetarian Enchiladas Recipe