Chocolate Enchiladas
Indulge your sweet tooth with these decadent Chocolate Enchiladas—an irresistible fusion of dessert and Mexican-inspired flair! Perfectly soft flour tortillas are stuffed with a rich, velvety chocolate filling made from semisweet chocolate chips and heavy cream, then rolled and baked until irresistibly gooey. A luscious homemade chocolate sauce, made with cocoa powder, milk, and powdered sugar, is poured over the top, enhancing every bite. These dreamy dessert enchiladas are finished with a drizzle of chocolate syrup, a dollop of whipped cream, and fresh sliced strawberries for a burst of freshness. Perfect for parties, date nights, or whenever you're craving a unique chocolate dessert, this delightfully easy recipe comes together in just 25 minutes. Garnish with chopped nuts or sprinkles for an extra touch of texture, and serve warm for the ultimate chocolate-lover’s dream!
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Recipe Information
Ingredients
- 6 pieces Flour tortillas
- 1 cup Semisweet chocolate chips
- 0.5 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 tablespoons Powdered sugar
- 1 tablespoon Cocoa powder
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
- 1 cup Whipped cream
- 0.5 cup Strawberries (sliced)
- 2 tablespoons Chocolate syrup
- 2 tablespoons Chopped nuts or sprinkles (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a baking dish large enough to hold 6 rolled tortillas.
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until the mixture is fully melted and smooth.
Stir the butter and vanilla extract into the melted chocolate mixture until well incorporated. Allow the mixture to cool slightly.
Lay out the tortillas on a flat surface. Spread about 2 tablespoons of the chocolate mixture across the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the greased baking dish.
In a small saucepan over medium heat, whisk together the milk, cocoa powder, and powdered sugar until smooth and warmed through, about 2-3 minutes. Pour the warm chocolate sauce evenly over the rolled tortillas in the baking dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 10 minutes, or until the tortillas are warmed and the chocolate filling is gooey.
Remove the enchiladas from the oven and let them cool slightly. Transfer to serving plates and drizzle with chocolate syrup.
Top each chocolate enchilada with a generous dollop of whipped cream, sliced strawberries, and optional chopped nuts or sprinkles. Serve warm and enjoy!
Nutrition Facts
Calories |
2737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 162.6 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 663 mg | 51% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1300 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
