Veggie enchiladas with carrot sofrito

INGREDIENTS

CARROT SOFRITO

• 1 1/4 pounds carrots, coarsely chopped
• 1 small yellow onion, chopped
• 5 garlic cloves, peeled
• 1/2 pound tomatoes, chopped
• 1/2 cup extra-virgin olive oil
• Kosher salt

ENCHILADAS

• 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
• Smoky Tomatillo Salsa
• Mexican crema or sour cream, for drizzling

HOW TO MAKE THIS RECIPE

1. 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.

1. 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 <em>sofrito</em> is very soft. Season with salt, cover and keep warm over low heat, stirring occasionally.
2. 
   
   In a medium bowl, toss the crumbled <em>queso fresco</em> with the cilantro and red onion.
3. 
   
   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.
4. 
   
   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 hot <em>sofrito</em> over the enchiladas and scatter the remaining cheese mixture on top; drizzle some of the Smoky Tomatillo Salsa and <em>crema</em> over them and serve, passing additional salsa and <em>crema</em> at the table.

www.foodandwine.com/recipes/no-bake-vegetarian-enchiladas