No-Bake Vegetarian Enchiladas

A recipe we saved from Food & Wine, by Josef Centeno. The full recipe, with their photos and notes, is on their site.

Serves 6  ·  Time about 2 1/2 hours

Ingredients

• 1 1/4 pounds carrots, coarsely chopped
• 1 small yellow onion, chopped
• 5 garlic cloves
• 1/2 pound tomatoes, chopped
• 1/2 cup extra-virgin olive oil
• Kosher salt
• 9 ounces queso fresco, crumbled (about 2 cups)
• 1 cup finely chopped cilantro
• 3/4 cup finely chopped red onion
• Canola oil, for warming
• 12 corn tortillas
• Mexican crema or sour cream, for drizzling
• Chipotle salsa: 2 tomatillos, 1 medium tomato, 1/2 medium onion, 1 serrano chile, 1 tablespoon olive oil, 2 large dried chipotle chiles, 1 cup cilantro, 3 tablespoons lime juice, kosher salt

The short version

1. Pulse the carrots, onion and garlic until very fine, then cook them low and slow with the tomatoes and olive oil into a soft, sweet sofrito.
2. For the salsa, roast the tomatillos, tomato, onion and serrano at 500°F, soak the chipotles in hot water, and blend it all with the cilantro and lime.
3. Toss the queso fresco with the cilantro and red onion.
4. Soften each tortilla briefly in warm oil, roll up a little of the cheese mixture, and top the platter with hot sofrito, salsa and crema.

Food & WineNo-Bake Vegetarian EnchiladasRead the original recipe