San Diego Enchiladas

Course : Desserts
Serves: 6
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1/4 cup corn oil
2 tablespoons garlic
1 cup onion
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1 tablespoon flour
1 ounce unsweetened chocolate
1 teaspoon salt
4 cups water
12 tortillas corn tortilla
1 cup jack cheese
2 cups sour cream
1 cup sweet onion
1 cup scallions

Preparation / Directions:

Heat 2 tablespoons lard in a saucepan, over a medium flame add the garlic and sliced onions, heat and stir for 8-10 minutes, until lightly browned add the chile powder, oregano, cumin, flour, chocolate, and salt heat and stir to melt chocolate add the water, bring to a boil, reduce heat, and simmer for 15 minutes, stirring occaisionally heat remaining 2 tablespoons lard in a small skillet, over a medium flame place a tortilla in the hot fat for 30 seconds turn and soften for 15-20 seconds more repeat with remaining tortillas drain well on paper towels place a heaping tablespoon of each grated cheese and sour cream onto each tortilla rollup and place into a glass baking pan, leaving a small amount of space between each pour the prepared sauce over the top top with the minced onions and the remaining grated cheese bake @ 350 degrees for 20-30 minutes, until the cheese melts serve hot


Nutritional Information:

415 Calories (kcal); 29g Total Fat; (60% calories from fat); 7g Protein; 36g Carbohydrate; 34mg Cholesterol; 487mg Sodium

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