Ingredients
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4 corn tortillas
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2 cups white Mexican blend cheese, crumbled or cubed (Oaxacan is best, but Monterey Jack or Chihuahua would be okay)
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2 green onions, sliced
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1 1/2 teaspoons olive oil or 1 1/2 teaspoons corn oil
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1/2 medium onion, finely diced
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2 cloves garlic, minced
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1/2 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1/8 teaspoon cinnamon
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5 teaspoons flour
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2 tablespoons chili powder
Instructions
- 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.).