Chocolate Banana Enchiladas Recipes

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.

CHOCOLATE-BANANA ENCHILADAS

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.

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!

CHOCOLATE-BANANA ENCHILADAS

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.