Awesome White Cheese and Chocolate Enchiladas

Recipe by EdsGirlAngie
READY IN: 1hr 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • For the enchiladas
  • 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 12
    teaspoons olive oil or 1 1/2 teaspoons corn oil
  • 12
    medium onion, finely diced
  • 2
    cloves garlic, minced
  • 12
    teaspoon dried oregano
  • 12
    teaspoon ground cumin
  • 18
    teaspoon cinnamon
  • 5
    teaspoons flour
  • 2
    tablespoons chili powder
  • 2 14
    cups vegetable stock or 2 1/4 cups chicken stock
  • 1
    ounce semisweet chocolate
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DIRECTIONS

  • 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.).
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