Daddys Chocolate Enchiladas Recipes

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CHOCOLATE-BANANA ENCHILADAS



Chocolate-Banana Enchiladas image

These enchiladas are a great twist to a banana bread recipe. They're fun for a party, especially if it's Mexican themed! Sprinkle with powdered sugar for a nice effect.

Provided by Toni Losada

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 13

¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup butter or margarine, softened
½ cup white sugar
1 egg
¾ cup mashed banana
1 tablespoon canola oil
½ teaspoon vanilla extract
1 cup semisweet chocolate chips
12 (6 inch) flour tortillas
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  • Beat butter and sugar until creamy. Beat in eggs one at a time, then add mashed banana, canola oil, and vanilla. Fold in flour and 1 cup of chocolate chips. Place a dollop of batter into each tortilla, then roll up in a cylinder to form an "enchilada"; place into prepared baking dish.
  • Bake "enchiladas" in preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Melt the remaining 1/2 cup of chocolate chips in a small bowl using the microwave. Drizzle over the "enchiladas" as soon as they come out of the oven.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 47.3 g, Cholesterol 25.7 mg, Fat 14.3 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 360.4 mg, Sugar 22.2 g

CHOCOLATE ENCHILADAS



Chocolate Enchiladas image

These are delish! Very simple to make. They are so rich, that you may want to share half of it with someone else. I ate this at a local restaurant and had to ask for the recipe. They were so good, that I could hardly believe that they were so simple to make.

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

ENCHILADA SAUCE WITH CHOCOLATE



Enchilada Sauce with Chocolate image

This is a great, authentic enchilada sauce, without tomato sauce.

Provided by Allrecipes Member

Categories     Sauces

Time 40m

Yield 12

Number Of Ingredients 10

1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 ½ cups chicken broth
½ (1 ounce) square semisweet chocolate

Steps:

  • Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
  • Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

Nutrition Facts : Calories 42.9 calories, Carbohydrate 6.1 g, Fat 2.2 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 34.6 mg, Sugar 1.7 g

DAD'S FAVORITE CHICKEN ENCHILADAS



Dad's Favorite Chicken Enchiladas image

My dad was raised in Phoenix, Arizona, so he knows his way around Mexican food. The one thing that he will complain about in the huge international smorgasbord that is the Houston restaurant scene is the distinct lack of "REAL Mexican food", just a lot of TexMex. Nothing wrong with TexMex, but compared to the stuff in Arizona, it's a little... unbalanced. So when he said that my enchiladas were the best he had ever tasted, I took that as the true compliment it was. This is easy but time consuming, real cooking times are explained in the recipe. You can cook the using a skillet or a crock pot. You could even use leftover chicken by skipping to the rolling - but I would season the chicken with 1/2 cup stock and a quarter of the spices listed.

Provided by CraftScout

Categories     Chicken

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup vegetable oil
4 tablespoons chili powder (RZ is making me misspell it, I mean dried and ground ancho, chipotle, or cayenne)
2 tablespoons garlic powder
1 tablespoon ground cumin
2 lbs boneless skinless chicken
2 cups chicken stock (optional)
1 (16 ounce) jar enchilada sauce
24 flour tortillas (no, not corn!)
2 cups colby-monterey jack cheese (whatever you prefer) or 2 cups monterey jack cheese (whatever you prefer)

Steps:

  • Add oil and spices to a large one gallon bag. Mix thoroughly. Add chicken. Squoosh around to coat the chicken evenly. Yup, technical term, "squoosh". If you can, stick this in the fridge overnight. If not, don't sweat over it.
  • At this point you can freeze the meat, add the packages of tortillas, and have an OAMC meal. Simply defrost everything later and assemble. Do not assemble this and then freeze, flour tortillas do not freeze well in the presence of liquid.
  • Now, you can dump the spiced chicken in the crockpot for 6 hours on low. Or you can brown the chicken in a big skillet on medium high heat - 4-5 minutes each side, then add chicken stock and simmer about 20 minutes until the chicken about falls apart.
  • Remove chicken from cooking vessel to a large bowl. Reserve 1/2 cup of the cooking liquid. Shred the chicken using two forks or your hands (or just look at it hard if you used your crockpot). Add the reserved cooking liquid and stir to combine.
  • Preheat oven to 350°F Prep a 9x13-inch baking dish by pouring 1/2 cup enchilada sauce in the bottom and "Rolling" it around the bottom to evenly coat.
  • Spoon about 1/4 cup of the chicken onto the bottom third of a tortilla, roll tight, and place in the pan, seam side down. Continue until you have filled the dish or run out of chicken. Pour on the rest of the enchilada sauce, and sprinkle on the cheese.
  • Bake at 350°F for about 20 minutes, or until the cheese is all melted and the sauce is bubbly and thick.
  • Real Cook times: 20 to 30 minutes of work time (how fast can you roll them?); 6 hours cooking (if you use a crock pot) or 30 minutes cooking (if you use the stovetop); and 20 minutes in the oven.

Nutrition Facts : Calories 629.4, Fat 26.9, SaturatedFat 9.3, Cholesterol 102.5, Sodium 1439.7, Carbohydrate 55.4, Fiber 5.4, Sugar 6, Protein 40.7

DAD'S CHOCOLATE CHIP COOKIES



Dad's Chocolate Chip Cookies image

My dad, Art Winter, would tuck some of these cookies in the care packages he and my mom sent to me when I was in college.-Art Winter, Trumbull, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6 dozen.

Number Of Ingredients 11

2/3 cup butter, softened
2/3 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Form dough into 1-1/2-inch balls and place on ungreased baking sheets. Bake until golden brown, 10-13 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 134 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

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