Entree: Mexico – Colima, Western Mexico – Enchiladas Dulces Colimenses (Sweet Colima-style Enchiladas)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 30 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 2 boneless skinless chicken breasts, cooked and shredded, approx. 1 lb (450 g) usable
- 12 corn tortillas, about 6 in (15 cm) each
- 8 oz (225 g) queso fresco or panela, crumbled (optional if using chicken) 
- 3 tbsp (45 ml) lard, butter, or vegetable oil, plus more for frying tortillas
- 3 ancho or mulato chiles, stems and seeds removed
- 1/2 cup (75 g) blanched almonds
- 2 tbsp (18 g) sesame seeds, plus 1 tbsp (9 g) for garnish
- 1/4 cup (40 g) raisins
- 1 small onion, quartered (about 4 oz / 115 g)
- 3 garlic cloves
- 2 roma tomatoes (or 1 medium tomato), roasted, about 6 oz (170 g)
- 1 cinnamon stick (or 1 tsp / 2 g ground cinnamon)
- 3 whole cloves
- 1/2 tsp (1 g) ground black pepper
- 2 oz (56 g) Mexican chocolate or bittersweet chocolate, chopped
- 1/3 cup (80 g) piloncillo grated or packed brown sugar
- 2 1/2 cups (600 ml) chicken stock, divided
- 1 tbsp (15 ml) apple cider vinegar or white vinegar (for balancing sweetness)
- Salt to taste, about 1 to 1 1/2 tsp (6–8 g)
- 1/2 cup (120 ml) crema mexicana or sour cream, for serving
- Thinly sliced raw white onion or pickled red onion, for garnish
- Fresh cilantro leaves, for garnish (optional)

Instructions

Short Description:
Enchiladas Dulces Colimenses are corn tortillas filled with shredded chicken (or cheese), rolled and bathed in a characteristic sweet mole made with Mexican chocolate, piloncillo, nuts, seeds and warm spices, then baked and garnished with sesame and onion for contrast. This version serves as a complete main course with tortillas (starch), chicken (protein) and bright garnishes (vegetable/acidity).

Regional Notes:
This Colima variation emphasizes a sweeter mole — less earthy and more chocolatey and spiced — often finished with piloncillo and raisins for subtle sweetness; it is lighter than central Mexican moles and commonly served with shredded chicken or fresh cheese in coastal Western Mexico. Typical garnishes include sesame seeds and thinly sliced onion to cut the sweetness.

1. Prepare the chicken: place chicken breasts in a pot, cover with water, add a pinch of salt and bring to a simmer. Cook 12–15 minutes until cooked through. Remove, let cool, and shred with two forks. Reserve 1 cup (240 ml) of the cooking liquid (can be used in the mole if needed). Set shredded chicken aside.
2. Toast chiles and nuts: heat a dry skillet over medium heat. Toast the ancho/mulato chiles 20–30 seconds per side until aromatic but not burnt; remove and soften by briefly steaming in a covered bowl with a splash of hot water for 10 minutes, then drain. In the same skillet, toast almonds 3–4 minutes until golden, then toast 2 tbsp (18 g) sesame seeds 1–2 minutes until fragrant. Remove and set aside.
3. Char aromatics: in the skillet, char the quartered onion, garlic cloves (unpeeled or peeled), and roma tomatoes until softened and lightly blackened on the skins, about 6–8 minutes total. Peel garlic if needed.
4. Make the mole paste: in a blender combine the rehydrated chiles, toasted almonds, toasted sesame seeds, raisins, charred onion (reserve a few thin raw onion slices for garnish), peeled garlic, roasted tomatoes, cinnamon stick (or ground cinnamon), cloves, black pepper, and 1 cup (240 ml) chicken stock. Blend to a very smooth paste, adding more stock as needed (up to 1/2 cup / 120 ml) to blend. Strain the mixture through a fine sieve into a bowl, pressing solids to extract as much as possible.
5. Finish the sweet mole sauce: in a medium saucepan warm 3 tbsp (45 ml) lard, butter, or oil over medium heat. Add the strained mole paste and cook, stirring, 3–4 minutes. Stir in chopped Mexican chocolate and piloncillo (or brown sugar) and 1 cup (240 ml) chicken stock. Simmer gently 12–15 minutes, stirring occasionally, until slightly thickened. Adjust sweetness and balance with 1 tbsp (15 ml) vinegar, salt to taste (start with 1 tsp / 6 g and increase if needed), and more stock to reach a pourable but coating consistency (sauce should be glossy and pourable).
6. Warm and soften tortillas: heat a thin layer of oil in a skillet over medium-high heat. Briefly fry each tortilla 10–15 seconds per side to soften (do not crisp). Drain on paper towels and keep warm wrapped in a towel to stay pliable.
7. Assemble enchiladas: preheat oven to 350°F (175°C). Spread about 1/3 cup (80 ml) of the sweet mole sauce in the bottom of a 9x13 in (23x33 cm) baking dish to prevent sticking. Place about 2–3 tbsp (30–45 g) shredded chicken and a sprinkle of crumbled queso fresco (if using) on each tortilla, roll tightly and place seam-side down in the dish seam to side. Repeat with remaining tortillas.
8. Top and bake: pour the remaining mole sauce evenly over the rolled enchiladas, ensuring they are well coated. Sprinkle with remaining sesame seeds and more crumbled queso fresco if desired. Bake 12–15 minutes until heated through and cheese slightly softened.
9. Serve: remove from oven and let rest 3 minutes. Serve each portion topped with a drizzle of crema mexicana or sour cream, thinly sliced raw or pickled onion, a few raisins if liked, and fresh cilantro leaves. Complement with a side of black beans or simple arroz blanco if desired.
10. Leftovers and notes: mole thickens upon standing — gently reheat with a splash of stock. For a vegetarian version, substitute roasted squash or shredded nopales for the chicken and keep the cheese filling.