Awesome White Cheese and Chocolate Enchiladas |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 2 |
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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. Ingredients:
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 |
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:
1. For the sauce: Saute onion in oil until tender.
2. Add garlic, oregano, cumin and cinnamon; saute together for a few minutes.
3. Stir in flour and chili powder, coating onion mixture.
4. Slowly whisk in vegetable (or chicken) stock; reduce until sauce thickens, whisking frequently (this will take about 30 minutes).
5. Stir in semisweet chocolate until melted and smooth.
6. Assemble enchiladas: Steam or soften tortillas in a lightly greased skillet (although I've been known to skip that step).
7. Roll up 1/2 cup (or whatever fits your tortillas) of cheese in each corn tortilla.
8. Sprinkle with green onions and pour sauce over.
9. Cover baking dish and bake at 350 degrees F for about 20 minutes or until heated through.
10. (Oaxacan cheese takes slightly longer to melt.).
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