Enchiladas Dulces (Sweet Enchiladas)

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.”

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.

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.

• 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

• 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.

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!

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