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1
make the carrot sofrito Preheat the oven to 225.
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2
In a food processor, pulse the carrots, onion and garlic until very finely chopped.
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3
Scrape the mixture into a medium bowl.
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4
Add the tomatoes to the food processor and pulse until nearly smooth.
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5
make the carrot sofrito In a medium, deep ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering.
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6
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.
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7
Add the tomato puree and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes.
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8
Stir in the remaining 6 tablespoons of olive oil.
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9
Transfer the skillet to the oven and bake for 1 1/2 hours until the carrot sofrito is very soft.
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10
Season with salt, cover and keep warm over low heat, stirring occasionally.
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11
assemble the enchiladas In a medium bowl, toss the crumbled queso fresco with the cilantro and red onion.
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12
assemble the enchiladas In a small skillet, heat 1/2 inch of canola oil over moderately low heat.
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13
Add 1 tortilla to the skillet and cook until just pliable, about 20 seconds.
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14
Using tongs, transfer the tortilla to a baking sheet.
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15
Repeat with the remaining tortillas.
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16
assemble the enchiladas 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.
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17
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.
