How to Make Quick & Easy ENCHILADAS DULCES Durango Style | Sweet & Spicy Enchiladas

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose intolerance.

chocolate sauce

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar and more antioxidants.

Add 15 New Mexico or Wajillo chile pods and 2 chile anchos to a small saucepan and cover with 3 cups of water.

Set the saucepan over high heat and bring to a boil.

Once boiling, turn off the heat and add half a tablet of Mexican chocolate. Mix until melted and let sit for about 5 minutes.

Transfer the mixture to a blender, ensuring to get all of it.

Add 1 cup of water, 3 garlic cloves, 2 tablespoons of sugar, 1/4 teaspoon of ground cinnamon, 1 teaspoon of chicken bouillon, and salt to the blender. Blend until smooth.

Return the sauce to the same pan, ensuring it is dry, and set it on medium-low heat. Heat a little oil in the pan.

Once the oil is hot, add the sauce and strain if necessary. Add a little more water to the blender to get all the sauce out and mix. Bring to a simmer and taste for salt, adjusting if needed. Keep on low heat while preparing the tortillas.

Set a pan over medium heat and add oil to heat up for frying the tortillas.

Once the oil is hot, add a corn tortilla and lightly fry for about 5 seconds or until it blisters. Remove from oil and repeat with the remaining tortillas.

Mix freshly shredded queso wajaka and grated onion together to make the filling.

To assemble the enchiladas, dip a tortilla into the sauce, add the cheese and onion mixture, and roll it up. Repeat with all tortillas, layering with sauce in between.

Top the rolled enchiladas with queso fresco, lettuce, crema Mexicana, and tomatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens