White Cheese and Chocolate Enchiladas
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Time
prep 0:20
total 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 | | 1-2/3 tbsp. | flour | | 2 tbsp. | chili powder blend | | 2-1/4 cup | chicken broth | | 1 oz. | semisweet chocolate |
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Instructions
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.
Author's Comments
My favorite enchiladas ever! This is best with corn tortillas and a nice garnish of avocado.
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