No-Bake Vegetarian Enchiladas

1. 1

   make the carrot sofrito Preheat the oven to 225.

2. 2

   In a food processor, pulse the carrots, onion and garlic until very finely chopped.

3. 3

   Scrape the mixture into a medium bowl.

4. 4

   Add the tomatoes to the food processor and pulse until nearly smooth.

5. 5

   make the carrot sofrito In a medium, deep ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering.

6. 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.

7. 7

   Add the tomato puree and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes.

8. 8

   Stir in the remaining 6 tablespoons of olive oil.

9. 9

   Transfer the skillet to the oven and bake for 1 1/2 hours until the carrot sofrito is very soft.

10. 10

    Season with salt, cover and keep warm over low heat, stirring occasionally.

11. 11

    assemble the enchiladas In a medium bowl, toss the crumbled queso fresco with the cilantro and red onion.

12. 12

    assemble the enchiladas In a small skillet, heat 1/2 inch of canola oil over moderately low heat.

13. 13

    Add 1 tortilla to the skillet and cook until just pliable, about 20 seconds.

14. 14

    Using tongs, transfer the tortilla to a baking sheet.

15. 15

    Repeat with the remaining tortillas.

16. 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.

17. 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.

* Per serving · 4 servings · Values may vary.