Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vegetarian enchiladas. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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

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

The ingredients needed to make Vegetarian Enchiladas:

1. Make ready carrots coarsely chopped
2. Take small yellow onion chopped
3. Prepare garlic cloves peeled
4. Prepare tomatoes chopped
5. Take olive oil, extra virgin
6. Prepare kosher salt
7. Take crumbled queso fresco (2 cups)
8. Take finely chopped cilantro
9. Get corn tortillas
10. Make ready Mexican crema or sour cream for drizzling
11. Prepare 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 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 this up with this exceptional food vegetarian enchiladas recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!