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.
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.
Next you want to fill up the tortilla with the cheese and diced onion
Then roll up the enchilada as shown below.
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
These super spicy enchiladas are made with dried arbol chilies and chocolate! They’re not your average enchiladas.
- 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
Bring the peppers and 8 cups of water to a boil over medium heat.
Cover and let simmer for about 15 min.
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.
While blending heat 1 tablespoon of oil in a pot over medium heat.
When oil is hot strain the blended sauce into the oil.
While straining use a spatula to make sure you get all of the liquid into the pot.
Discard the pepper skin and seeds.
Add the chocolate to the sauce, reduce heat to medium low, cover and cook for about 10 or until chocolate is melted.
Mix the corn starch with a little bit of cold water until smooth.
Add corn starch to the sauce. Simmer over medium low heat until thickened.
Season the sauce with salt to taste.
Set the sauce aside.
In a skillet heat up enough oil for frying.
Once oil is hot. Fry each tortilla for a few seconds on each side. Don’t let the tortillas get crispy.
Drain the tortillas on paper towels.
Assembling the enchiladas
In a large bowl combine the shredded mozzarella cheese and onion and mix well to make sure the onion is evenly distributed.
Dip a tortilla into the sauce.
Grab some cheese and lay it inside of the tortilla.
Roll the tortilla up.
Repeat this process until the tortillas and cheese are gone.
Heat the enchiladas in the microwave for a little bit to melt the cheese.
Garnish with cilantro and avocado (optional)
Refrigerate any leftovers.