Chocolate Enchiladas Recipes

CHOCOLATE ENCHILADAS

Steps:

• Place chocolate bar on flour tortilla.
• Wrap by folding the side closest to you over the chocolate bar and fold in sides, roll up away from you making a burrito fold. Make sure they are folded tight so no chocolate will melt out of the sides when you are frying.
• Place enough oil to coat bottom of non stick skillet. Depending on size of skillet you use, is how much oil you need. Heat oil. I have an electric glass top stove, and I turned it up to medium heat to heat the oil, and then turned it down between medium and low. This may splatter grease so make sure no kiddios are near by!
• Fry each enchilada on each side to brown.
• Place on paper towels to absorb grease.
• Place on plate.
• Scoop ice cream on top.
• Drizzle chocolate syrup over top.
• Dust with powdered sugar.
• Enjoy!

ENCHILADA SAUCE WITH CHOCOLATE

Steps:

• Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
• Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

AWESOME WHITE CHEESE AND CHOCOLATE ENCHILADAS

Steps:

• For the sauce: Saute 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 vegetable (or chicken) stock; reduce until sauce thickens, whisking frequently (this will take about 30 minutes).
• Stir in semisweet chocolate until melted and smooth.
• Assemble enchiladas: Steam or soften tortillas in a lightly greased skillet (although I've been known to skip that step).
• Roll up 1/2 cup (or whatever fits your tortillas) of cheese in each corn tortilla.
• Sprinkle with green onions and pour sauce over.
• Cover baking dish and bake at 350 degrees F for about 20 minutes or until heated through.
• (Oaxacan cheese takes slightly longer to melt.).

BANANA - FILLED CHOCOLATE ENCHILADAS

Steps:

• For the crepes: whisk together all of the dry ingredients, then whisk together all of the wet ingredients.
• Whisk wet ingredients into dry ingredients until a batter is formed.
• Heat a 10-inch skillet over medium heat and spray with vegetable oil cooking spray.
• Pour 3 tablespoons of crepe batter into the pan, lifting and tilting the pan to quickly coat the bottom with the batter.
• Place the pan back on the heat for about 45 seconds to 1 minute and cook undisturbed until the batter looks dry.
• Using a spatula, loosen one side of the crepe and carefully lift the crepe out of the pan with your fingers and flip over.
• Cook 1 minute more and remove from the pan to a plate.
• Repeat with remaining batter, stacking the crepes on the plate.
• When finished crepes are cool, cover with plastic wrap until ready to use.
• To make the filling: Melt the butter and brown sugar in a saucepan over medium heat.
• Add rum and chopped bananas, gently stirring to incorporate.
• Remove from heat and cool.
• To assemble enchiladas: Place one crepe on work surface, spoon 3-4 Tbl of the filling down the center and loosely roll like an enchilada.
• Repeat until all crepes are filled.
• Plate crepes and drizzle with chocolate sauce (Recipe #68358) then garnish with white chocolate shavings and strawberries.