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Spicy Enchiladas

These spicy enchiladas are full of flavor and spice! They’re very easy to make. Give them a try if you think you can handle the heat!

These cheese enchiladas are not like any you will find in a restaurant.

They are a lot more authentic and in my opinion better tasting.

In fact I hardly ever go out for enchiladas these days.

Whenever I get a craving for them I always turn to this recipe.

It is so much cheaper to make these instead of going to a restaurant.

Plus this recipe makes a lot so you will have enough for lunch or dinner the next night.

My best friend and her mother taught me how to make these years ago and they’ve been a regular in our household ever since.

I think they make an excellent dinner for a meatless Monday accompanied with some rice and maybe some beans.

enchiladas with a spicy chocolate sauce

These enchiladas are very easy to make.

Before assembling them you will need to fry your tortillas.

This will prevent the tortillas from becoming soggy and breaking.

Drain the tortillas on paper towels after frying.

 Assembling the Cheese Enchiladas:

The first thing you want to do is dip the tortilla into the sauce.

tortilla in enchilada sauce

Next you want to fill up the tortilla with the cheese and diced onion

tortilla with enchilada sauce and cheese

Then roll up the enchilada as shown below.

filled and rolled enchilada

Repeat the above steps with the remaining tortillas and cheese.

Before eating heat the enchiladas in the microwave for about 40 seconds to melt the cheese.

Then add more enchilada sauce if desired.


Beware, this recipe is not for those who are sensitive to spice.

Dried árbol chiles are used in the sauce and they are extremely spicy.

So, don’t say I didn’t warn you.

My husband and I love spicy but I know others may not.

For those of you who are new to using dried Mexican chiles here is an excellent guide you should read by Curious Cuisiniere that will tell you all about the most common dried chiles and how to use them.

Nestle Abuelita Chocolate is also used in the sauce which may sound strange to some but I promise it’s actually really yummy.

Like I said it’s definitely different from the enchilada sauces you will get at most Mexican restaurants. At least here in Kentucky for that matter.

The filling of the enchiladas is a mixture of shredded mozzarella cheese and diced onion. The diced onion gives it the perfect amount of crunch.

I like to fill my enchiladas with as much cheese as I can.

You have to be careful not to fill it too much or you won’t be able to roll the tortillas up.

After making the enchiladas please be careful not to touch your eyes!

It will burn!

I’ve learned that from experience.

Cilantro, sour cream, and avocados all make delicious garnishes with this meal.

If you make this recipe I would really love to know how it turned out. Please leave a rating below

Thank you!


5 from 1 vote

Cheese Enchiladas

These super spicy enchiladas are made with dried arbol chilies and chocolate! They’re not your average enchiladas. 

Course Main Course
Cuisine Mexican
Keyword cheese enchiladas, enchiladas
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 30 enchiladas
Calories 125 kcal
Author Carissa


  • 100 dried arbol peppers
  • 2 garlic clove
  • 1/2 or a whole tablet of abuelita chocolate
  • Vegetable oil
  • 3 tablespoons corn starch
  • 30 corn tortillas
  • 1 white onion diced
  • 5 cups of shredded mozzarella cheese
  • 8 cups of water


  1. Bring the peppers and 8 cups of water to a boil over medium heat.
  2. Cover and let simmer for about 15 min.
  3. Transfer the dried peppers and about 6 cups of the water from the peppers in a blender with the garlic cloves and blend for about 1 1/2 min.
  4. While blending heat 1 tablespoon of oil in a pot over medium heat.
  5. When oil is hot strain the blended sauce into the oil.
  6. While straining use a spatula to make sure you get all of the liquid into the pot.
  7. Discard the pepper skin and seeds.
  8. Add the chocolate to the sauce, reduce heat to medium low, cover and cook for about 10 or until chocolate is melted.
  9. Mix the corn starch with a little bit of cold water until smooth.
  10. Add corn starch to the sauce. Simmer over medium low heat until thickened.
  11. Season the sauce with salt to taste.
  12. Set the sauce aside.
  13. In a skillet heat up enough oil for frying.
  14. Once oil is hot. Fry each tortilla for a few seconds on each side. Don’t let the tortillas get crispy.
  15. Drain the tortillas on paper towels.

Assembling the enchiladas

  1. In a large bowl combine the shredded mozzarella cheese and onion and mix well to make sure the onion is evenly distributed.
  2. Dip a tortilla into the sauce.
  3. Grab some cheese and lay it inside of the tortilla.
  4. Roll the tortilla up.
  5. Repeat this process until the tortillas and cheese are gone.
  6. Heat the enchiladas in the microwave for a little bit to melt the cheese.
  7. Garnish with cilantro and avocado (optional)
  8. Refrigerate any leftovers.
Nutrition Facts
Cheese Enchiladas
Amount Per Serving
Calories 125 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 14mg5%
Sodium 133mg6%
Potassium 100mg3%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin A 570IU11%
Vitamin C 0.8mg1%
Calcium 119mg12%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
spicy cheese enchiladas #mexicanfood #dinner #spicy
cheese enchiladas with a spicy chocolate sauce makes for a delicious mexican dinner.
Recipe Rating

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Holly J Amparan

Friday 12th of January 2018

My husbund grandma makes one similar but uses crackers as the thickener. I use the club crackers . They add a depth of flavor.


Tuesday 6th of February 2018

That sounds really good! Thank you for sharing Holly!


Tuesday 12th of December 2017

do you have any idea what size package of arbol chilies would have 100, or do you buy them individually? Are they dried or fresh? Thank you!


Tuesday 12th of December 2017

Hi Susan, I buy them in a large bag. It doesn't say how many is in there but the large bags have a lot more than a hundred. You can use what you need and save the rest for another recipe. I hope that helps!

Mexican Red Rice - Thrift and Spice

Wednesday 21st of December 2016

[…] with mole, enchiladas and any of your favorite Mexican […]

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