No-Bake Vegetarian Enchiladas
Sweet carrots pair wonderfully with minerally German Riesling.
I used a block of queso fresco that was 12 oz and there still wasn't enough to fill each tortilla with a 1/4 cup of the cheese mixture as directed. I first noticed the no-bake in the title while I was looking for recipes to make during the heat of summer. I decided to use my Instant Pot instead of the oven and cooking the softrito on high for thirty minutes made it plenty soft.Read More
The title IS... NO-BAKE Vegetarian Enchiladas... aYET the Instructions in STEP-#1: "Preheat the oven to 225°"... STEP-#2: "Transfer the skillet to the oven and BAKE for 1½ hours until the carrot sofrito is softened... Does NOT sound like NO-BAKE to Me.... Pretty Amature-ish to me... & probably most... May I suggest FOOD&WINE 're-title' the Recipe.... T.Roget ~Read More
This took a VERY long time to make and was not great. The red onion flavor is overpowering. I'm not sure that cooking the carrots for 1-1.5 hours really made a difference. I would not recommend. Now I have a ton of the carrot mixture and cheese mixture left and I will have to figure out what to make with it. We assembled a few enchiladas to try but won't be making the rest of the recipe.Read More
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