White Cheese and Chocolate Enchiladas

• 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.

corn tortillas, cheese, green onions, vegetable oil, onion, garlic, oregano, ground cumin, cinnamon, flour, chili powder blend, chicken broth, semisweet chocolate

Taken from www.foodgeeks.com/recipes/19297 (may not work)