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No bake enchiladas with carrot sofrito

You guys are going to love this !! Its such a simple, healthy and yummy dish. It's so attractive its hard not to give it a try.

I kept the recipe vegan as I am trying to stay away from cheese. But feel free to experiment. You can easily substitute the carrots with zucchini, beets or even potato if you are not a big carrot fan.

No bake enchiladas with carrot sofrito (Recipe adapted from food and wine magazine) 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) (Leave out for vegan )1 cup finely chopped cilantro 3/4 cup finely chopped red onion Canola oil, for warming 12 corn tortillasSalsa verde from a jar or verde enchilada sauce.Mexican crème or sour cream, for drizzling (Leave out for vegan)Make the carrot sofrito Preheat the oven to 225…

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