Best Chocolate Banana Enchiladas Recipes

Chocolate Enchiladas image

Provided by KaraRN

Categories Dessert

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

4 -60 g chocolate candy bars (I used regular sized Hershey bars, can also use king sized bars)
4 -8 inches flour tortillas
2 scoops vanilla ice cream (I'm a Blue Bunny kinda gal!)
2 teaspoons chocolate syrup, to drizzle (I used Hershey's)
1/2-1 teaspoon powdered sugar, for dusting on top
1/4 cup oil (for frying, I used vegetable oil)

Steps:

Place chocolate bar on flour tortilla.
Wrap by folding the side closest to you over the chocolate bar and fold in sides, roll up away from you making a burrito fold. Make sure they are folded tight so no chocolate will melt out of the sides when you are frying.
Place enough oil to coat bottom of non stick skillet. Depending on size of skillet you use, is how much oil you need. Heat oil. I have an electric glass top stove, and I turned it up to medium heat to heat the oil, and then turned it down between medium and low. This may splatter grease so make sure no kiddios are near by!
Fry each enchilada on each side to brown.
Place on paper towels to absorb grease.
Place on plate.
Scoop ice cream on top.
Drizzle chocolate syrup over top.
Dust with powdered sugar.
Enjoy!

Nutrition Facts : Calories 195.9, Fat 16.7, SaturatedFat 3.4, Cholesterol 8.2, Sodium 70.5, Carbohydrate 10.7, Fiber 0.5, Sugar 5.8, Protein 1.4

Awesome White Cheese and Chocolate Enchiladas image

Provided by EdsGirlAngie

Categories Cheese

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 13

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
1 1/2 teaspoons olive oil or 1 1/2 teaspoons corn oil
1/2 medium onion, finely diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon cinnamon
5 teaspoons flour
2 tablespoons chili powder
2 1/4 cups vegetable stock or 2 1/4 cups chicken stock
1 ounce semisweet chocolate

Steps:

For the sauce: Saute onion in oil until tender.
Add garlic, oregano, cumin and cinnamon; saute together for a few minutes.
Stir in flour and chili powder, coating onion mixture.
Slowly whisk in vegetable (or chicken) stock; reduce until sauce thickens, whisking frequently (this will take about 30 minutes).
Stir in semisweet chocolate until melted and smooth.
Assemble enchiladas: Steam or soften tortillas in a lightly greased skillet (although I've been known to skip that step).
Roll up 1/2 cup (or whatever fits your tortillas) of cheese in each corn tortilla.
Sprinkle with green onions and pour sauce over.
Cover baking dish and bake at 350 degrees F for about 20 minutes or until heated through.
(Oaxacan cheese takes slightly longer to melt.).