Awesome White Cheese and Chocolate Enchiladas

"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."
photo by CulinaryExplorer photo by CulinaryExplorer
photo by CulinaryExplorer
Ready In:
1hr 15mins


  • 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 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


  • 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.).

Questions & Replies

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  1. These were unique and tasty. I like that this recipe did not use adobo sauce so many chocolate enchildadas rely on this in the mole sauce.
  2. I'm not going to give this any stars because I have a feeling I just don't like mole sauce. I really thought I would, I have an adventurous palate, I always put cocoa in my chili... it seemed like the perfect recipe... but it just did not work for me.
  3. This is the best mole-style sauce I've found! I doubled the sauce recipe, and it was enough to cover 10 enchiladas (small corn tortillas with 1/4 cup cheese in each). I'm really glad that I doubled the recipe, because the leftovers are great, too. Thanks for sharing!
  4. I wasn't really sure what to expect from these but they just didn't do it for me. There was way too much chili powder I think and it really overpowered the other flavors. I didn't hate it but it was just 'ok' as the star ratings go. I did everything as posted in the recipe and it all turned out just as it should. It looked nice, though it got pretty dark after 20 minutes of baking so I would suggest checking it earlier for sure so as not to burn the top. I made this dish in honor of 'chocolate week' on a board I belong to and I am glad I did even if it was not for us. It opened up new ideas for using chocolate for me. I think if you used less chili powder it would make it quite a bit better and maybe a few other things could be tweaked to produce a really great dish.
  5. THESE ROCK!!! I couldn't wait to try this recipe - so unusual, but sooo tempting. I followed the recipe exactly using Monterey Jack instead of Oaxacan as that was all I had available and they were just incredible! I don't know why I waited this long to try these! The flavors really compliment each other. My only complaint was my own fault in that I didn't read the recipe serving size and I wished I had doubled or even tripled the recipe! Served them to husband who said they were "good" and proclaimed them chick food (again probably my fault as I may have added a tad bit too much chocolate :), but it didn't matter as the teenage daughter and I inhaled them. So easy to make, I served these with steamed rice and poured a little of the extra sauce on the rice - YUM! This is my new favorite recipe for sure!!!


  1. Awesome is right! I've had similar dishes in Mexican restaurants, but this is so much richer there's no comparison. I may be biased, but I think this type of sauce goes much better with cheese than with chicken. To make this lower in calories though I substituted half the cheese with 3 tablespoons pinto beans per tortilla and used a reduced fat Mexican cheese blend. If my version gets 5 stars then the original deserves even more. The combination of cheese and corn tortillas and sauce had a great consistency, like a gooey chocolate pudding! If you've been hesitant to try this dish because the chocolate seemed weird, go ahead and make this, you'll love it! Great recipe Angie, thanks again. P.S. To save time I skipped step 6 too and was able to assemble the enchiladas while stirring the sauce, which really did take nearly 30 minutes to reduce. Overall I managed to make this in about an hour.



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