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    Home » Recipes » Vegetarian » Enchiladas Dulces (Sweet Enchiladas)

    Enchiladas Dulces (Sweet Enchiladas)

    Last Updated November 9, 2022. Originally Posted September 10, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Indulge yourself in the flavor of these sweet and savory Enchiladas Dulces. Fried tortillas dipped into a rich chocolate sauce. This authentic Mexican recipe from the State of Durango is an incredibly tasty dish that’s hard not to love.
    Jump to Recipe Print Recipe
    Sweet Enchiladas on a white plate topped with onion slices and queso fresco.

    Enchiladas Dulces (Sweet Enchiladas) on a white plate topped with queso fresco and onion slices.

    My favorite kind of enchiladas are Enchiladas Dulces (or Sweet Enchiladas).

    Years later, I discovered that this type of Sweet Enchiladas was only made in the State of Durango where my parents are from and where my father currently still lives.

    FYI: There are different types of Enchiladas Dulces from other states.

    Here, I’m going to show you how to make these absolutely delicious Enchiladas Dulces estilo Durango, otherwise known as “Enchiladas Duranguenses.”

    Dried ancho and guajillo chiles on a white marble countertop.

    How to Choose Dried Chiles?


    Look for the ones that are not too dry and are still flexible. They also should look a little shiny and smell like a dried fruit.

    • To make a spicier sauce, use only guajillo chiles to make the sauce.
    • To make a less spicy sauce, use only ancho chiles.

    You can also do a combination of Ancho and Guajillo Chiles as I’m doing in this recipe.

    Ancho Chiles are basically dried poblano peppers. That’s why when they are rehydrated, they sometimes have a green color. They add a ton of flavor to dishes like Chile Colorado, Ancho Beef Tacos, Birria de Res.

    Chile Guajillo is spicier than ancho chile. It’s the same chile used to make Guajillo Sauce.

    Collage showing step-by-step how to rehydrated and make the sauce for Enchiladas Dulces.

    How to Make Enchiladas Dulces

    1. Cut the stems off and cut open the chiles. Remove the seeds.
    2. Rehydrate the chiles.
    3. Add the rehydrated chiles to the blender.
    4. Add the water to the blender.

    There are two ways to rehydrate chiles:

    • Cover the dried chiles in a stockpot. Bring to a boil. Turn heat off. Let sit for 5 minutes. Drain the water.
    • Or, put the dried chiles in a large bowl and cover them with water for 1 hour.

    For a more savory sauce, you can also add ¼ onion and 1 garlic clove.

    Collage showing how to blend and strain the sauce into a stockpot then add other ingredients.

    • Blend until smooth.
    • Strain the sauce over the stock pot you will be using.
    • Add a piece of whole cinnamon. About ¼ of a whole cinnamon stick. Bring to a boil.
    • Add 1 tablet of Mexican chocolate, salt, and sugar to the stock pot.

    Once the chocolate melts, turn the heat off.

    Technically, we are making a mole sauce. It’s very similar to the sauce used for Enmoladas, or Chicken Mole Enchiladas. It’s completely different from Enchiladas Suizas or Entomatadas.

    Mexican Chocolate Substitute:

    3 ounces semisweet chocolate + 1 ½ teaspoon ground cinnamon + 3 drops almond extract = 1 tablet of Mexican chocolate.

    Also check out these Mexican Chocolate Recipes: Champurrado and Atole de Chocolate

    Collage showing how to fry and assemble the enchiladas.

    • Fry the tortillas. Pat dry them with a paper towel, removing any excess oil.
    • Dip the tortillas in the sweet enchilada sauce.
    • Place on a plate and stuff with Queso Fresco.
    • Fold the other half over.

    Frying is a MUST. If the corn tortillas are not fried, they will fall apart. Not only that, but they will hold the sauce better.

    Pro Tip: Don’t worry if the corn tortillas get hard when frying. They will soften up when dipped into the sauce.

    Durango, Mexico is located in the mountains. That’s what makes our food so unique.

    Try Caldillo Durangueño which involves a dried chile called “chile pasado” that is relatively unknown to the rest of the country.

    Another known fact about Durango, we did not celebrate Dia de los Muertos until recently.

    Enchiladas Dulces otherwise known as “Enchiladas Duranguenses," on a white plate topped with onion slices and queso fresco.

    To make this dish more complete, you can also stuff the enchiladas with shredded chicken, or for a vegetarian version, use refried beans.

    Also consider topping the enchiladas with cotija cheese and crema mexicana.

    What to serve with Enchiladas Dulces?


    Arroz Blanco
    Mexican Rice
    Ensalada de Nopales
    Frijoles de la Olla
    Refried Beans

    From here, add more queso fresco on top along with a few slices of onion. This is such an easy recipe to enjoy. With this thick, rich chocolate sauce, you’ll want to lick your plate clean.

    Did you make this recipe? Please rate the recipe below!

    Enchiladas Dulces (Sweet Enchiladas) on a white plate topped with queso fresco and onion slices.

    Enchiladas Dulces

    Indulge yourself in the flavor of these sweet and savory Enchiladas Dulces. Fried tortillas dipped into a rich chocolate sauce. This authentic Mexican recipe from the State of Durango is an incredibly tasty dish that’s hard not to love.
    5 from 15 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 4 people
    Calories: 525kcal
    Author: Maggie Unzueta

    Ingredients

    • 3 Ancho Chiles
    • 2 Guajillo Chiles
    • 6 cups water (divided)
    • 1/4 piece cinnamon stick
    • 1 tspn salt
    • 1 tablet Mexican Chocolate such as Abuelita or Ibarra
    • 1 tbpn sugar
    • 1/2 cup oil
    • 12 corn tortillas
    • 1 10-oz Queso Fresco package
    • sliced onion (optional)

    Instructions

    • Remove the stems and seeds from the chiles.
    • Cover the chiles with 4 cups of water in a stock pot.
      Bring to a boil.
    • Immediately turn off heat and let sit for 5 minutes.
    • Discard the water.
    • Place the hydrated chiles in a blender along with 2 cups water.
      Blend until smooth.
    • Strain the sauce.
    • To a large stock pot, add sauce and cinnamon stick.
    • Bring to a boil. Let simmer for 5 minutes.
    • Add salt, Mexican chocolate, and sugar. Stir to combine.
    • Cook only until chocolate has melted. Set aside.
    • Heat the oil.
    • Fry each tortilla for 2 minutes on each side.
    • Place tortilla on a paper towel to drain excess oil.
    • Dip the tortilla into the sauce and immediately put on a plate.
    • Add crumbled queso fresco. About 1 tablespoon.
    • Fold the other side over.
    • Repeat with all the tortillas until done.
    • Top with more queso fresco and sliced onions.

    Notes

    • To make a spicier sauce, use only guajillo chiles to make the sauce. 
    • To make a less spicy sauce, use only ancho chiles. 
    If you don't have Mexican chocolate, substitute with 3 ounces semisweet chocolate, 1 ½ teaspoon ground cinnamon, and 3 drops almond extract.
    Don’t worry if the corn tortillas get hard when frying. They will soften up when dipped into the sauce.

    Nutrition

    Calories: 525kcal | Carbohydrates: 58g | Protein: 7g | Fat: 32g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 178mg | Potassium: 669mg | Fiber: 13g | Sugar: 16g | Vitamin A: 7417IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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    Filed Under: Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Patty

      March 20, 2020 at 8:05 am

      I do it exactly like this just add orange juice and a bay leaf!

      Reply
      • Maggie U

        July 29, 2020 at 10:17 am

        Sounds delicious too Patty!

        Reply
    2. Eduardo Velasquez

      April 17, 2020 at 3:12 pm

      My paternal grandfather and generations of our family were from Santiago Papasquiaro so I love your Durango stories and recipes! I’m also a redhead with freckles so I can relate to your son. Any other dishes with chile pasado, carne seca, or the queso menonita from Nuevo Ideal or famous manzanas from Canatlan?

      Reply
      • Maggie Unzueta

        April 18, 2020 at 8:07 am

        Thank you. My dad lives in Durango, la cuidad. I really miss it. Each time I cook, I like to think I’m still there, cooking in my grandmother’s kitchen.

        Reply
    3. Presila Perez

      February 4, 2021 at 8:16 am

      5 stars
      Loved it! Had never had it this way. Very easy and so delis, you just keep wanting to have another one..

      Reply
      • Maggie U

        February 15, 2021 at 12:02 pm

        Easy and delicious! Glad you liked it

        Reply
    4. Sonja

      March 15, 2021 at 11:45 am

      5 stars
      Delicious

      Reply
      • Maggie U

        April 5, 2021 at 2:48 pm

        Thanks! Glad you liked it

        Reply
    5. Adam Meraz

      April 3, 2021 at 3:32 am

      Thank you so much for the recipe, both of my parents and all of my family are from a little village named Barrazas, about 10 minutes from Santiago Papasquiro and about 3 hours from the City of Durango. I go there (Barrazas) every year and I grew up eating these enchiladas, this is one of many of my favorite Duranguense food

      Reply
      • Maggie U

        April 12, 2021 at 3:51 pm

        So glad you enjoyed this!

        Reply
    6. Anonymous

      July 23, 2022 at 6:44 am

      5 stars
      Best enchiladas del mundo❤️

      Reply
      • Maggie Unzueta

        July 26, 2022 at 10:42 am

        Totalmente de acuerdo!

        Reply
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