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Carrot Enchiladas with Salsa Verde

I don’t know about you, but one of my favorite things to pull out of my CSA Share box is the carrots!!  Fresh carrots like this will make you never want to eat a shriveled, dry baby carrot again.  I often peel them and slice them for carrot sticks and they make their way into many dishes in our kitchen.  And, I’m not the only one with a mild obsession – I’ve heard other members comment on the difference between these and store bought carrots.

Carrot Enchiladas with Salsa Verde

These enchiladas are light and bright tasting, just what you need for mid-January.  There’s also a lot of room here for adjusting to your taste buds and preferences.  Mine were spicy!! But, that’s the way I like them.  If that’s not for you, skip the jalepeno and chili pepper.  I crumbled feta on top, but if you wanted something really rich add feta into the carrot mixture AND on top.  In regards to the cheese, I used feta, but goat and queso fresco will work beautifully.  I made a quick batch of salsa verde (I think it took approximately 5 minutes), but you could sub your favorite store-bought.  It’s the middle of winter, so I picked up a can of tomatillos, but you could spend 5 extra minutes with some fresh ones.

Carrot Enchiladas with Salsa Verde

To make the salsa the garlic and jalapeño (if using) are given a quick broil before a whirl in the blender with plenty of cilantro and the tomatillos.  If you use fresh tomatillos, they are broiled with the garlic and jalapeño and given the same treatment.  Whichever method you choose, you’ll need 3 cups total salsa. You’re going to cook down a lot of shredded carrots-6 cups. so a food processor with shredding attachment or mandolin comes in handy.  Of course, a plain old box grater will do the trick.

Carrot Enchiladas with Salsa Verde

I like to make enchiladas at home, but I don’t usually dip the tortillas in oil before wrapping them around the filling.  If the enchiladas holding their shape is really important to you, you should use oil.  I tried a new technique of softening them in hot broth before rolling.  It worked pretty well, you just have to be careful to catch them at the just softened stage.  Once they were cooked, they did fall apart a little, which is fine with me.  Just use whichever method you prefer.  Sometimes I also just layer everything in a pan, like a lasagna with works great too! Top with the salsa and bake. Garnish when it comes out and serve!

Carrot Enchiladas with Salsa Verde

Carrot Enchiladas with Salsa Verde
6 cups grated carrot (about 8 very large carrots or more medium sized carrots)
1 onion, diced
1 tsp cumin
1 tsp ground coriander
1/2 tsp ancho chili powder (optional)
juice of 1 lime (more or less to taste)
4-8 oz feta cheese (you’ll use more if you use feta in the filling and on top)
12-15 corn tortillas (it’s good to have a few extra on hand in case any fall apart)
3 cups salsa verde (recipe follows)
olive oil
salt + pepper
1 – 1 1/2 cups broth or vegetable oil

Preheat oven to 350°F

Cook the carrots.  Heat about a tablespoon olive oil over medium heat.  Sauté onion until translucent.  Add cumin, ground coriander, and chili powder, stir to coat onions.  Add carrots and cook over medium heat until carrots are softened about 8 minutes.  Remove from heat and add salt, pepper, and lime juice to taste.

Assemble the enchiladas. Heat broth (or oil if using)  in a small skillet over medium heat.  Keep burner on low to keep broth hot.  Add 1 tortilla to the skillet and cook until just pliable, about 20 seconds. Using tongs, transfer the tortilla to a clean work surface.  Fill with about 3 tablespoons carrot mixture.  Roll carefully and place seam side down in a 9×13 or 9×9 casserole dish.  Repeat with remaining tortillas and carrot mixture.

Bake enchiladas.  Pour salsa verde over enchiladas and bake at 350°F for 20 minutes.  Garnish with feta and cilantro.

Salsa Verde

1 28.5 oz can whole tomatillos drained (or equivalent peeled and washed fresh tomatillos)
4 cloves garlic peeled
1 jalapeño stem and seeds removed if desired
1 bunch cilantro
salt to taste

Broil the jalapeño and garlic.  Place chile and garlic on a baking sheet or in a cast iron skillet.  (if using fresh tomatillos, roast with chiles and garlic)  Roast under broiler about 4 minutes, watching carefully.

Transfer to blender.  Puree with cilantro.  Season with salt to taste.


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