No-Bake Vegetarian Enchiladas

NO-BAKE VEGETARIAN ENCHILADAS
Carrot Sofrito:
1 ¼ lbs. carrots, coarsely chopped
1 small onion, chopped
6 garlic cloves, peeled
½ lb. fresh tomatoes, chopped
½ c. extra virgin olive oil
Kosher salt & black pepper
Enchiladas:
9 oz. queso fresco, crumbled
1 c. finely chopped cilantro
¾ c. finely chopped red onion
12 corn tortillas
Canola oil, for warming
Salsa
Sour cream, for drizzling

1. Carrot Sofrito: Preheat oven 225. In food processor, pulse carrots and onion and garlic until finely chopped. Scrape mixture into a bowl.
2. Add tomatoes to food processor and pulse until nearly smooth.
3. In deep ovenproof skillet, heat 2 T. olive oil until shimmering. Add carrot mixture and season with salt and pepper. Cook and stir occasionally until slightly soft and nearly dry.
4. Add tomato puree and cook until liquid has evaporated.
5. Stir in remaining 6 T. olive oil. Transfer skillet to oven for 1 ½ hours until carrot sofrito is soft. Season again to taste. Cover and keep warm over low heat, stirring occasionally.
6. Assemble enchiladas: In bowl, toss queso fresco with cilantro and red onion.
7. In small skillet, heat ½” of canola oil. Add 1 tortilla to skillet and cook until just pliable, about 20 seconds. Using tongs, transfer tortilla to baking sheet. Repeat with other tortillas.
8. Working quickly, roll a scant ¼ c. of cheese mixture in each tortilla and arrange on large platter, seam side down.
9. Spoon hot sofrito over enchiladas and scatter remaining cheese mixture on top.
10. Drizzle with salsa and sour cream. Serve with additional salsa and sour cream.
    *If you can find Mexican crema, for the sour cream, and Smoky Tomatillo Salsa, use them for a more authentic Mexican flavor.