Recipe by EdsGirlAngie
I LOVE these things! These enchiladas are bathed in a sauce rich with chili powder, semisweet chocolate and a pinch of cinnamon. Please use corn tortillas and a "white" cheese for the recipe, as this sauce best complements them. Sliced avocado is a particularly tasty garnish for this dish.
For the enchiladas
- 4 corn tortillas
- 2 cups white Mexican blend cheese, crumbled or cubed (Oaxacan is best, but Monterey Jack or Chihuahua would be okay)
- 2 green onions, sliced
For the Sauce
- 1 1⁄2 teaspoons olive oil or 1 1⁄2 teaspoons corn oil
- 1⁄2 medium onion, finely diced
- 2 cloves garlic, minced
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon cinnamon
- 5 teaspoons flour
- 2 tablespoons chili powder
- 2 1⁄4 cups vegetable stock or 2 1⁄4 cups chicken stock
- 1 ounce semisweet chocolate
Directions See How It's Made
- For the sauce: Saute onion in oil until tender.
- Add garlic, oregano, cumin and cinnamon; saute together for a few minutes.
- Stir in flour and chili powder, coating onion mixture.
- Slowly whisk in vegetable (or chicken) stock; reduce until sauce thickens, whisking frequently (this will take about 30 minutes).
- Stir in semisweet chocolate until melted and smooth.
- Assemble enchiladas: Steam or soften tortillas in a lightly greased skillet (although I've been known to skip that step).
- Roll up 1/2 cup (or whatever fits your tortillas) of cheese in each corn tortilla.
- Sprinkle with green onions and pour sauce over.
- Cover baking dish and bake at 350 degrees F for about 20 minutes or until heated through.
- (Oaxacan cheese takes slightly longer to melt.).