White Cheese and Chocolate Enchiladas Recipe

Name: White Cheese and Chocolate Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 corn tortillas; 2 cups white Mexican cheese (like Oaxacan; Chihuahua); 2 green onions, sliced; 1-1/2 tsp. vegetable oil; 1/2 md. onion, finely diced; 2 cloves garlic, minced; 1/2 tsp. dried oregano; 1/2 tsp. ground cumin; 1/8 tsp. cinnamon; 1-2/3 tbsp. flour; 2 tbsp. chili powder blend; 2-1/4 cup chicken broth; 1 oz. semisweet chocolate

Servings: persons

4 corn tortillas
2 cups white Mexican cheese (like Oaxacan
Chihuahua)
2 green onions, sliced
1-1/2 tsp. vegetable oil
1/2 md. onion, finely diced
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/8 tsp. cinnamon
1-2/3 tbsp. flour
2 tbsp. chili powder blend
2-1/4 cup chicken broth
1 oz. semisweet chocolate

1
Prepare the sauce: In a saucepan saute the onion in oil until tender.
2
Add garlic, oregano, cumin and cinnamon; saute together for a few minutes.
3
Stir in flour and chili powder, coating onion mixture.
4
Slowly whisk in chicken broth over medium heat; reduce until sauce thickens, whisking frequently, about 30 minutes.
5
Stir in semisweet chocolate until melted and smooth.
6
Assemble the enchiladas: Steam or soften tortillas in a lightly greased skillet.
7
Roll up 1/2 cup or so of the cheese in each corn tortilla and place in an 8x8-inch square baking dish.
8
Sprinkle sliced green onions over the enchiladas then pour the sauce over.
9
Cover the baking dish and bake enchiladas at 350F for about 20 minutes or until heated through.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 corn tortillas, 2 cups white Mexican cheese (like Oaxacan, Chihuahua), 2 green onions, sliced, and more.

Yes, White Cheese and Chocolate Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Cheese and Chocolate Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions