Chocolate Enchiladas Recipes

AUTHENTIC MEXICAN ENCHILADAS

Authentic Mexican Enchiladas image

This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!

Provided by Becky

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

6 dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
¾ cup water
1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cup shredded lettuce
2 medium tomatoes, thinly sliced
½ cup chopped green onions

Steps:

Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g

ENCHILADA SAUCE WITH CHOCOLATE

Enchilada Sauce with Chocolate image

This is a great, authentic enchilada sauce, without tomato sauce.

Provided by Allrecipes Member

Categories Sauces

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 ½ cups chicken broth
½ (1 ounce) square semisweet 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.

Nutrition Facts : Calories 42.9 calories, Carbohydrate 6.1 g, Fat 2.2 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 34.6 mg, Sugar 1.7 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

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