Here’s a fun, friendly, and slightly cheeky write‑up of No‑Bake Vegetarian Enchiladas (inspired by the Food & Wine version) — plus tips, tweaks, and things you’ll want to know ahead of time. Let’s roll (literally).
Short, Catchy Intro
No oven? No problem. Want enchiladas without the fuss of baking? You’re about to enter a world where tortillas, veg, salsa — and a little elbow grease — conspire to give you Mexican food magic. These no‑bake vegetarian enchiladas are my “I want flavor but I’m not in the mood for turning on the oven” go-to.
Why This Recipe is Awesome
- Because oven-free cooking is a vibe — perfect for hot days, small kitchens, or when your oven is on strike.
- It leans heavily on vegetables and flavor, not just cheese + blank tortillas.
- The sofrito + smoky salsa combo gives depth (not just “cheesy goo”) — yes, carrots get fancy here.
- It’s flexible — you can swap in or out things based on what you have.
- You get bonus kitchen cred: “No-bake enchiladas? Cool.”
Ingredients You’ll Need
Here’s what I pulled from the Food & Wine (Centeno) version and the adaptations I like. You can tweak these.
For the Carrot Sofrito
- 1¼ lb carrots, coarsely chopped
- 1 small yellow onion, chopped
- 5 garlic cloves, peeled
- ½ lb tomatoes, chopped
- ½ cup extra-virgin olive oil
- Kosher salt
For the Enchiladas & Assembly
- 12 corn tortillas
- 9 oz queso fresco, crumbled (about 2 cups)
- 1 cup cilantro, finely chopped
- ¾ cup red onion, finely chopped
- Canola oil (or neutral oil) for warming tortillas
- Mexican crema or sour cream, for drizzling
- Smoky Tomatillo Salsa
- 2 tomatillos, husked & rinsed
- 1 medium tomato
- ½ medium onion
- 1 serrano chile (stemmed)
- 1 tbsp olive oil
- 2 large dried chipotle chiles (stemmed & seeded)
- Hot water
- 1 cup cilantro (lightly packed)
- 3 tbsp fresh lime juice
- Kosher salt
Step‑by‑Step Instructions
I’ll try to keep this friendly, clear, and with minimal drama.
- Make the carrot sofrito
- Preheat your oven (or oven‑proof skillet) to low: ~225 °F.
- In a food processor, pulse carrots + onion + garlic until they’re finely chopped (but not mush).
- In your ovenproof skillet over medium heat, warm 2 tbsp olive oil. Add that veggie mix + a pinch of salt. Cook, stirring occasionally, until it’s softened and dryer (5–7 min).
- Meanwhile, pulse the tomatoes in the food processor until almost smooth. Add that into the skillet and cook until most liquid is gone (~5 min).
- Stir in the remaining 6 tbsp olive oil. Move the skillet to the oven and bake for 1½ hours (yes, that part takes time)—you want the carrot sofrito to become very soft, deep in flavor. Season with salt.
- Make the smoky tomatillo salsa
- Preheat oven high (500 °F or equivalent broil). On a baking sheet, toss tomatillos, tomato, onion, serrano with the olive oil. Roast ~10 min until you see brown-ish spots and veggies soften. Let cool a bit, then chop.
- Meanwhile, soften chipotles in hot water ~15 min. Then in a food processor, puree chipotles + ~¼ cup of that soaking liquid.
- Add the chopped roasted vegs to the processor, pulse until nearly smooth. Then add cilantro + lime juice, pulse until cilantro is minced. Season with salt.
- Warm tortillas
- In a small skillet, heat ~¼ inch of canola oil over moderate/low heat. One tortilla at a time: warm until pliable (20‑25 sec). Use tongs to move them to a baking sheet. Do all of them.
- Assemble the enchiladas
- In a bowl, toss queso fresco with red onion + cilantro.
- Quickly (don’t wait, things cool) roll ~¼ cup of the cheese-onion-cilantro mixture into each tortilla. Place them seam-side down on a large platter.
- Spoon that hot carrot sofrito over the rolled tortillas. Scatter any leftover cheese mixture on top.
- Drizzle with the smoky tomatillo salsa, then the crema or sour cream. Serve, and let guests pass more salsa/crema to adjust.
Common Mistakes to Avoid
- Under‑cooking the sofrito. If it’s not soft and flavor-concentrated, the enchiladas will feel flat.
- Letting things cool too much. The sofrito should be hot when you spoon it over, so tortillas absorb flavor.
- Skipping the tortilla warming. Cold, stiff tortillas = cracking or tearing.
- Overfilling the tortillas. Trying to jam too much will tear them or make them messy.
- Using watery salsa or leftover tomato juices. Your dish will turn soupy.
Alternatives & Substitutions
Because life happens, and maybe you’re missing something.
- No queso fresco? Use panela, feta, or a mild crumbly cheese. For vegan, use crumbled tofu + a pinch of nutritional yeast.
- Crema/sour cream missing? Use plain yogurt (thin with a little milk) or a cashew cream to drizzle.
- Don’t have dried chipotles? Use canned chipotles in adobo (just reduce added salt) or smoked paprika + a little chili powder as a shortcut.
- Corn tortillas cracked? Use a warm, damp towel to wrap them and then warm briefly — helps pliability.
- No oven or ovenproof skillet? You could slow cook the sofrito on very low heat in a heavy pot (lid on) for longer, though texture may differ.
- Want extra veggies? Add finely diced zucchini, bell pepper, or cooked potatoes inside the tortilla filling (lightly cooked ahead).
FAQ (Frequently Asked Questions)
Do I really “not bake” anything?
Yep, that’s the point. Except for roasting tomatillos (which you could broil or grill), nothing gets baked in the classic sense. It’s more assembly than oven-duty.
Can I make this ahead?
You can prep the sofrito, salsa, and cheese mix ahead. But wait to assemble until close to serving, so tortillas don’t get soggy.
What if the tortillas crack?
Warm them more (lightly) before rolling. If cracks happen, patch with strip of another tortilla or roll tightly anyway and hope for the best.
Is this spicy?
It has some heat, thanks to serrano + chipotle. If you’re spice-shy, reduce the serrano or chipotle, or add more tomatoes to mellow.
Can I use flour tortillas?
Corn is traditional and lighter for this style. But yes—if your flour ones are thin and pliable, you can try it (texture will change).
Can I omit the cheese altogether?
Yes, to make it vegan. Use tofu or a vegan crumbly “cheese” substitute. The sofrito + salsa do lots of the flavor work.
Leftovers OK?
Yes, eat within a day or two. Keep the tortillas separate if possible, or the dish may get soggy. Reheat gently.
Final Thoughts
So there you have it—the No‑Bake Vegetarian Enchiladas recipe, Food & Wine style (minus the oven anxiety). You get rich, layered flavors from carrot sofrito and smoky salsa, with no need for intense baking. It’s great for when you want something impressive but also want to keep things chill.
Go show off to your friends—or just treat yourself. Promise: your kitchen smells like a fiesta, and your belly will feel very, very satisfied.
Enjoy, and may your tortillas never crack. 😉