I’ve grown up eating enchiladas,
making enchiladas, and ordering enchiladas, but I had never thought of having enchiladas with carrots until I stumbled upon this recipe for No Bake Vegetarian
Enchiladas in the May 2013 issue of Food & Wine Magazine and was instantly
captivated by the vibrant color of the cooked carrots along with the bright
white cotija cheese and Mexican crema. This simple, vegetarian recipe requires
shopping for less than ten ingredients and takes only 30 minutes of active
prep-time, making it the perfect dish for a dinner party! Here’s how to make
them:
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.
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 Smoky
Tomatillo Salsa and crema over them and serve, passing additional salsa
and crema at the table.
Carly's Tip: Season carrots generously with your favorite spices!!
