White Cheese and Chocolate Enchiladas

by lebowskifan

Prep time: 0:20 Overall time: 1:15

Servings: 2 servings

INGREDIENTS

4 corn tortillas
2 cups white Mexican cheese (like Oaxacan or Chihuahua)
2 green onions, sliced

For the sauce:
1-1/2 tsp. vegetable oil
1/2 medium 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

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.

CHEF COMMENTS

My favorite enchiladas ever! This is best with corn tortillas and a nice garnish of avocado.

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