Ingredients Jump to Instructions ↓

  1. Enchilada Sauce

  2. 5 cups 1185ml Chicken broth

  3. (or water)

  4. 3 tablespoons 45ml Chile powder

  5. 1/2 teaspoon 2 1/2ml Garlic powder

  6. 1/2 teaspoon 2 1/2ml Dried oregano

  7. 1/2 teaspoon 2 1/2ml Ground cumin

  8. 1 1/2 teaspoons 7 1/2ml Grated Mexican chocolate - seeNote

  9. 1 1/2 teaspoons 7 1/2ml Canned mole sauce - seeNote

  10. Salt - to taste

  11. 1/4 cup 49g / 1.7oz Lard

  12. 5 tablespoons 75ml Flour

  13. Enchiladas

  14. 2 tablespoons 30ml Lard - more as needed

  15. (or shortening or vegetable oil)

  16. 8 Corn tortillas

  17. 1/2 lb 227g / 8oz Jack or Cheddar cheese - shredded

  18. Enchilada Sauce - (see above)

  19. 1 Green onions - chopped

  20. 1 Sliced black olives - (3.8 oz)

Instructions Jump to Ingredients ↑

  1. * Note: Mexican chocolate and mole sauce are available at most Latino grocery stores and well-stocked supermarkets.

  2. For the Enchilada Sauce: Combine the broth, chile powder, garlic powder, oregano and cumin in a saucepan. Bring to a boil, reduce the heat and simmer 20 minutes. Combine the chocolate, mole sauce and about 1/4 cup of the hot liquid from the saucepan in a blender and liquefy. Return to the spice mixture and mix well. Season to taste with salt.

  3. Melt the lard in a separate skillet over medium heat. Stir in the flour until smooth and cook, stirring, until golden, about 6 to 8 minutes. Stir in a small amount of the liquid from the spice mixture until smooth. Return to the spice mixture and mix well. Bring again to a simmer, reduce the heat and simmer until the flavors meld, 20 minutes, stirring occasionally to prevent lumps from forming.

  4. For the Enchiladas: Heat the oven to 350 degrees. Heat the lard in a skillet over medium-high heat. Fry the tortillas to soften slightly, about 15 seconds a side. Add more oil or lard if the skillet becomes dry. Drain the tortillas on paper towels.

  5. Sprinkle about 1/4 cup of the cheese down the center of each tortilla and roll. Place seam-side-down in a 2-quart rectangular baking dish. Finish with the remaining tortillas.

  6. Cover the enchiladas with Enchilada Sauce and sprinkle with the remaining cheese. Bake until the cheese is hot and bubbly, 15 to 25 minutes. Garnish with the green onions and olives. Pass the leftover sauce when serving.

  7. This recipe yields 8 servings.

  8. Each serving: 316 calories ; 393 mg sodium; 30 mg cholesterol; 21 grams fat; 8 grams saturated fat; 23 grams carbohydrates; 12 grams protein; 3.64 grams fiber.


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