Best Chocolate Enchiladas Recipes

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.).

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.

WARM CHOCOLATE PUDDING ENCHILADAS WITH STRAWBERRY ALMOND SALSA

Steps:

• Melt chocolate and butter over simmering water in top of a double boiler.
• Pour 1/2 cup of the milk into a medium-size bowl. Whisk in the cornstarch, cocoa and 1/4 cup of the sugar.
• In a medium-size saucepan over medium heat, scald remaining 3 cups of milk and 1/2 cup of sugar by heating to just under a boil, when it begins to foam. Remove from heat, and whisk hot liquid into the cornstarch mixture. Return to heat and, while constantly scraping bottom of pan with a whisk, cook until tiny bubbles boil up for 10 seconds, no more.
• Put eggs and egg yolks in a bowl. Whisking vigorously, slowly drizzle in one cup of hot liquid. Pour everything back into saucepan. Simmer until tiny bubbles boil up again, constantly scraping bottom of pan with a whisk. Stir in Kahlua. Strain pudding, and fold in the melted chocolate and butter. Cover with wax paper to prevent a skin from forming. Set aside for one hour. Refrigerate until chilled.
• To make enchiladas, first make the crepes. Put flour, cocoa, sugar, milk and eggs in the bowl of a food processor, or blender and run at high speed for one minute. Scrape down the sides, and run for another 10 seconds. Let batter rest in refrigerator for 30 minutes.
• Place a nonstick saute pan or crepe pan over medium-high heat for one minute. Remove it from heat and, holding it with one hand, pour 1/4 cup of the batter into it. Quickly tilt it so a thin film of batter coats pan's bottom. Return pan to heat, and cook for 1 to 2 minutes, or until the top looks set but not dry and you can lift crepe with a rubber spatula and then your fingers. (Cover your free hand with a paper towel to catch finished crepe.)
• Place crepes cooked-side-up on a sheet of waxed paper, and repeat with rest of batter. You should have 8 to 10.
• Preheat oven to 400 degrees. Lightly butter a cookie sheet.
• Place a crepe, cooked side up, on a dry work surface. Drop about 1/4 cup of pudding in the center. Spread it from side to side, leaving one-inch borders. Fold bottom edge over the center of the pudding. Next, fold the right side of the crepe back to the middle; repeat with the left side. Fold the last section toward the middle to make the enchilada. Repeat with remaining crepes. These may be prepared up to a day in advance.
• Place each enchilada, seam side down, on buttered pan. Bake for 5 to 7 minutes to warm them. Serve with strawberry almond salsa.

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!