Ingredients for Awesome White Cheese And Chocolate Enchiladas
- 12-16 corn tortillas
- 8 ounces white cheese (Monterey Jack, queso fresco or a blend)
- 2 tablespoons chopped green onions
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 2 tablespoons chili powder
- 2 cups vegetable stock
- 4 ounces (113g) semisweet chocolate, chopped
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How to Make Awesome White Cheese And Chocolate Enchiladas
- **Make the Sauce:** Saute 1 medium onion, chopped, in 2 tablespoons of oil until tender.
- Add 2 cloves garlic, minced, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1/2 teaspoon ground cinnamon.
- Saute for 2-3 minutes until fragrant.
- Whisk in 1/4 cup all-purpose flour and 2 tablespoons chili powder until the onion mixture is fully coated.
- Slowly whisk in 2 cups vegetable stock until smooth.
- Reduce heat to low and simmer, whisking frequently, until the sauce has thickened to your desired consistency (about 10-15 minutes).
- Remove from heat and stir in 4 ounces (113g) of semisweet chocolate, chopped, until melted and smooth.
- **Assemble the Enchiladas:** Lightly grease a large skillet. Steam or warm corn tortillas individually for about 15-20 seconds per side until pliable. You can do this in the skillet, microwave, or by wrapping them in a damp paper towel and microwaving for 30 seconds.
- Fill each tortilla with approximately 1/2 cup of your favorite white cheese (shredded Monterey Jack, queso fresco, or a blend).
- Roll up the filled tortillas and place them seam-down in a greased 9x13 inch baking dish.
- Sprinkle the enchiladas with 2 tablespoons chopped green onions.
- Pour the chocolate sauce evenly over the enchiladas.
- Cover the baking dish with foil and bake at 350°F (175°C) for 20-25 minutes, or until heated through and bubbly.
- Let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
35g
Fat
153g
Carbs
15g
