Chocolate Tortilla Ice Cream Enchiladas Recipes

CHOCOLATE-BANANA ENCHILADAS

Chocolate-Banana Enchiladas image

These enchiladas are a great twist to a banana bread recipe. They're fun for a party, especially if it's Mexican themed! Sprinkle with powdered sugar for a nice effect.

Provided by Toni Losada

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 12

Number Of Ingredients 13

Ingredients

¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup butter or margarine, softened
½ cup white sugar
1 egg
¾ cup mashed banana
1 tablespoon canola oil
½ teaspoon vanilla extract
1 cup semisweet chocolate chips
12 (6 inch) flour tortillas
½ cup semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
Beat butter and sugar until creamy. Beat in eggs one at a time, then add mashed banana, canola oil, and vanilla. Fold in flour and 1 cup of chocolate chips. Place a dollop of batter into each tortilla, then roll up in a cylinder to form an "enchilada"; place into prepared baking dish.
Bake "enchiladas" in preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Melt the remaining 1/2 cup of chocolate chips in a small bowl using the microwave. Drizzle over the "enchiladas" as soon as they come out of the oven.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 47.3 g, Cholesterol 25.7 mg, Fat 14.3 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 360.4 mg, Sugar 22.2 g

CHOCOLATE ENCHILADAS

Chocolate Enchiladas image

These are delish! Very simple to make. They are so rich, that you may want to share half of it with someone else. I ate this at a local restaurant and had to ask for the recipe. They were so good, that I could hardly believe that they were so simple to make.

Provided by KaraRN

Categories Dessert

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 -60 g chocolate candy bars (I used regular sized Hershey bars, can also use king sized bars)
4 -8 inches flour tortillas
2 scoops vanilla ice cream (I'm a Blue Bunny kinda gal!)
2 teaspoons chocolate syrup, to drizzle (I used Hershey's)
1/2-1 teaspoon powdered sugar, for dusting on top
1/4 cup oil (for frying, I used vegetable oil)

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!

Nutrition Facts : Calories 195.9, Fat 16.7, SaturatedFat 3.4, Cholesterol 8.2, Sodium 70.5, Carbohydrate 10.7, Fiber 0.5, Sugar 5.8, Protein 1.4

CHOCOLATE TORTILLA ICE CREAM ENCHILADAS

Chocolate Tortilla Ice Cream Enchiladas image

Make and share this Chocolate Tortilla Ice Cream Enchiladas recipe from Food.com.

Provided by ThatSouthernBelle

Categories Frozen Desserts

Time 2h30m

Yield 6 enchiladas, 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup flour
1/2 cup sugar
3 tablespoons unsweetened cocoa (get high quality cocoa like Ghiradelli)
1/4 cup milk
2 eggs
1/4 cup coconut oil, melted
1 teaspoon vanilla
1 dash salt
18 scoops vanilla ice cream, vanilla BEAN
6 tablespoons cinnamon, ground
caramel sauce (optional)
chocolate syrup (optional)

Steps:

For the tortilla: Combine ingredients until smooth.
Cover and store in refrigerator for 2 hours.
Ice cream: Combine ice cream and cinnamon well.
Put back in freezer to prevent having soft serve ice cream.
Cooking: Heat a nonstick skillet over medium heat.
Pour 1/4 cup tortilla mixture in center of pan and tilt to spread batter into a circle.
Let cook for 2 minutes then flip to cook other side for another 1-2 minutes.(Be careful not to burn or else the tortilla will be too stiff for folding.).
Let cool to prevent ice cream from melting during assembly.
Assembly: Place tortilla on plate and top with 3 scoops of the ice cream mixture.
Fold tortilla like an enchilada.
Drizzle carmel, chocolate or both syrups over folded tortilla and serve.

Nutrition Facts : Calories 454.8, Fat 23.7, SaturatedFat 16.2, Cholesterol 119.4, Sodium 143.2, Carbohydrate 57.7, Fiber 5.6, Sugar 40, Protein 8.1

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