No-Bake Vegetarian Enchiladas

The recipe here is based on a dish created by Josef Centeno’s great-grandmother, who raised 12 kids. Because meat was expensive, she often made enchiladas using only vegetables, like carrots and potatoes. For his enchiladas, Centeno makes a sofrito, cooking carrots low and slow in olive oil with garlic and tomatoes.

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  • Total Time:
  • Servings: 4 to 6

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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
  • 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. make the carrot sofrito

    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.

  2. make the carrot sofrito

    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.

  3. assemble the enchiladas

    In a medium bowl, toss the crumbled <em>queso fresco</em> with the cilantro and red onion.

  4. assemble the enchiladas

    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.

  5. 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. 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.

Suggested Pairing

Sweet carrots pair wonderfully with minerally German Riesling.

Contributed By Photo © Con Poulos Published May 2013

501316 recipes/no-bake-vegetarian-enchiladas 2013-12-06T23:38:57+00:00 Josef Centeno mexican|4|6|make-ahead|vegetarian may-2013 recipes,no-bake-vegetarian-enchiladas 501316

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Date Published: 2016-12-29