Enchiladas Dulces

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

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)

Directions

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.

Nutrition

• Calories: 525 kcal
• Total Fat: 32 g
• Saturated Fat: 3 g
• Cholesterol: 1 mg
• Sodium: 178 mg
• Total Carbohydrate: 58 g
• Dietary Fiber: 13 g
• Total Sugars: 16 g
• Protein: 7 g