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.). ---------------------------------------------------------------------------
Nutrition
Ingredients
