|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
2 servings |
Prep. Time: |
:20 |
Total Time: |
1:15 |
Ingredients: |
|
|
4 corn tortillas
2 cups white Mexican cheese (like Oaxacan or Chihuahua)
2 green onions, sliced
Sauce:
1-1/2 tsp. vegetable oil
1/2 md. onion, finely diced
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/8 tsp. cinnamon
5 tsp. flour
2 tbsp. chili powder blend
2-1/4 cups chicken broth
1 oz. semisweet chocolate
|
Directions:
|
Prepare the sauce: In a saucepan saute the 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 chicken broth over medium heat; reduce until sauce thickens, whisking frequently, about 30 minutes. Stir in semisweet chocolate until melted and smooth.
Assemble the enchiladas: Steam or soften tortillas in a lightly greased skillet. Roll up 1/2 cup or so of the cheese in each corn tortilla and place in an 8x8-inch square baking dish. Sprinkle sliced green onions over the enchiladas then pour the sauce over. Cover the baking dish and bake enchiladas at 350°F for about 20 minutes or until heated through.
|
|
|
My favorite enchiladas ever! This is best with corn tortillas and a nice garnish of avocado.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
