Hello, I am Jane. Today, I will show you a way to make vegetarian enchiladas recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegetarian Enchiladas Recipe
Vegetarian Enchiladas is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Vegetarian Enchiladas is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have vegetarian enchiladas using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Enchiladas:
- Take 1 1/4 lb carrots coarsely chopped
- Make ready 1 small yellow onion chopped
- Prepare 5 garlic cloves peeled
- Take 1/2 lb tomatoes chopped
- Take 1/2 cup olive oil, extra virgin
- Make ready 1 kosher salt
- Take 9 oz cbled queso fresco (2 cups)
- Take 1 cup finely chopped cilantro
- Get 12 corn tortillas
- Take 1 Mexican crema or sour cream for drizzling
- Make ready 3/4 cup finely chopped red onion
Instructions to make Vegetarian Enchiladas:
- 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 cbled 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 sausage 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 it up with this exceptional dish vegetarian enchiladas recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
