Enchiladas Dulces

5 from 16 votes

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.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: Mexican

Servings: people

Calories: 525kcal

Author: Maggie Unzueta

Ingredients

3 Ancho Chiles
2 Guajillo Chiles
6 cups water (divided)
¼ piece cinnamon stick
1 tspn salt
1 tablet Mexican Chocolate such as Abuelita or Ibarra
1 tbpn sugar
½ 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