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Awesome White Cheese and Chocolate Enchiladas

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“I LOVE these things! These enchiladas are bathed in a sauce rich with chili powder, semisweet chocolate and a pinch of cinnamon. Please use corn tortillas and a "white" cheese for the recipe, as this sauce best complements them. Sliced avocado is a particularly tasty garnish for this dish.”
1hr 15mins

Ingredients Nutrition

  • For the enchiladas
  • 4 corn tortillas
  • 2 cups white Mexican blend cheese, crumbled or cubed (Oaxacan is best, but Monterey Jack or Chihuahua would be okay)
  • 2 green onions, sliced
  • For the Sauce
  • 1 12 teaspoons olive oil or 1 12 teaspoons corn oil
  • 12 medium onion, finely diced
  • 2 cloves garlic, minced
  • 12 teaspoon dried oregano
  • 12 teaspoon ground cumin
  • 18 teaspoon cinnamon
  • 5 teaspoons flour
  • 2 tablespoons chili powder
  • 2 14 cups vegetable stock or 2 14 cups chicken stock
  • 1 ounce semisweet chocolate


  1. For the sauce: Saute 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 vegetable (or chicken) stock; reduce until sauce thickens, whisking frequently (this will take about 30 minutes).
  5. Stir in semisweet chocolate until melted and smooth.
  6. Assemble enchiladas: Steam or soften tortillas in a lightly greased skillet (although I've been known to skip that step).
  7. Roll up 1/2 cup (or whatever fits your tortillas) of cheese in each corn tortilla.
  8. Sprinkle with green onions and pour sauce over.
  9. Cover baking dish and bake at 350 degrees F for about 20 minutes or until heated through.
  10. (Oaxacan cheese takes slightly longer to melt.).

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