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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add 1/2 cup chopped onion, garlic and a pinch of salt; cook for 2 minutes, stirring frequently. Stir in tomatoes, ground ancho, ground pasilla and cayenne. Cook, covered, for 4 to 5 minutes or until tomatoes can be easily mashed. Transfer mixture to a food processor or blender. Cover and process or blend until smooth. Return mixture to saucepan over medium heat.
Stir in enchilada sauce, broth, chocolate and honey. Simmer, uncovered, for about 20 minutes or just until sauce thickens enough to coat the back of a spoon. Season to taste with salt. Remove from heat.
Heat an extra-large skillet over medium heat. Add just enough oil to lightly coat the bottom of the pan. When the oil is hot, use tongs to dip each tortilla into the enchilada sauce to generously coat both sides. Working in batches, cook each tortilla in hot oil for 15 to 20 seconds or until lightly browned on one side (be careful not to burn the sauce). Sprinkle about 1 tablespoon cheese on one half of each tortilla. Using a spatula, fold each tortilla in half over the cheese; fold again so the tortilla is quartered. Transfer enchiladas to a serving platter. Top each with some of the cilantro and some of the finely chopped onion. Repeat to make 20 enchiladas total, adding more oil to the pan as needed. (Refrigerate any leftover sauce for up to 3 days or freeze for up to 3 months).