Carrot Enchiladas With Salsa Verde Recipe

Name: Carrot Enchiladas With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Enchiladas; 6 cups grated carrots; 1 onion, diced; 1 teaspoon cumin; 1 teaspoon ground coriander; 1/2 teaspoon ancho chili powder; 4 - 8 ounces feta cheese, crumbled (use 8 oz if putting feta inside and on top, 4 oz if just topping); 12 - 15 corn tortillas (good to have a few extra in case some break); olive oil; salt + pepper; 1 - 1 1/2 cups vegetable stock or vegetable oil for softening the tortillas; 3 cups salsa verde (recipe below); Salsa Verde; 1 28.5 oz can whole tomatillos; 4 cloves garlic, peeled; 1 jalapeno, seeds and stems removed; 1 bunch cilantro; salt to taste

Servings: persons

For the Enchiladas
6 cups grated carrots
1 onion, diced
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ancho chili powder
4 - 8 ounces feta cheese, crumbled (use 8 oz if putting feta inside and on top, 4 oz if just topping)
12 - 15 corn tortillas (good to have a few extra in case some break)
olive oil
salt + pepper
1 - 1 1/2 cups vegetable stock or vegetable oil for softening the tortillas
3 cups salsa verde (recipe below)
Salsa Verde
1 28.5 oz can whole tomatillos
4 cloves garlic, peeled
1 jalapeno, seeds and stems removed
1 bunch cilantro
salt to taste

1
["Preheat oven to 350u00b0F", "Cook the carrots. Heat about a tablespoon olive oil over medium heat. Saute onion until translucent. Add cumin, ground coriander, and chili powder if using. Add carrots and cook over medium heat until carrots are softened about 8 minutes. Remove from heat and add salt, pepper, and lime juice to taste.", "Assemble the enchiladas. Heat broth (or oil if using) in a small skillet over medium heat. Keep burner on low to keep broth hot. Add 1 tortilla to the skillet and cook until just pliable, about 20 seconds. Using tongs, transfer the tortilla to a clean work surface. Fill with about 3 tablespoons carrot mixture, and top with crumbled feta if desired. Roll carefully and place seam side down in a 9x13 or 9x9 casserole dish. Repeat with remaining tortillas and carrot mixture.", "Bake enchiladas. Pour salsa verde over enchiladas and bake at 350F for 20 minutes. Garnish with feta and cilantro.", "For the salsa verde: Broil the jalapeno and garlic. Place chile and garlic on a baking sheet or in a cast iron skillet. Roast under broiler about 4 minutes, watching carefully.
2
Transfer to blender. Puree with cilantro. Season with salt to taste."]

1054

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the Enchiladas, 6 cups grated carrots, 1 onion, diced, 1 teaspoon cumin, and more.

Yes, Carrot Enchiladas With Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Carrot Enchiladas With Salsa Verde

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