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Category: Main courses

Cheese Enchiladas Acapulco

Cheese Enchiladas Acapulco
Lawrence K. Ho / Los Angeles Times

Dear SOS: About 15 years ago, SOS printed a recipe for enchilada sauce that contained Mexican chocolate. I've lost my copy and wondered if you would print it again. Martynn Rafferty Coventry, England Dear Martynn: This recipe ran in 1989. ... Read more

Total time: 1 1/2 hours | Serves 8

Enchilada sauce

  • 5 cups chicken broth or water
  • 3 tablespoons chile powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons grated Mexican chocolate
  • 1 1/2 teaspoons canned mole sauce
  • Salt
  • 1/4 cup lard
  • 5 tablespoons flour

Step 1Combine the broth, chile powder, garlic powder, oregano and cumin in a saucepan. Bring to a boil, reduce the heat and simmer 20 minutes.

Step 2Combine 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.

Step 3Melt 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.

Step 4Return 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.

Enchiladas

  • 2 tablespoons lard, shortening or vegetable oil, plus more as needed
  • 8 corn tortillas
  • 1/2 pound Jack cheese or Cheddar, shredded
  • Enchilada Sauce
  • 1 bunch green onions, chopped
  • 1 (3.8-ounce) can sliced black olives

Step 1Heat the oven to 350 degrees.

Step 2Heat 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.

Step 3Sprinkle 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.

Step 4Cover 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.

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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