Name: Enchiladas Divorciadas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 12 corn tortillas; 2 cups shredded chicken (or cheese for a vegetarian option); 1 cup crumbled queso fresco (optional for a creamy texture); 1/2 cup sour cream (for serving, adds richness); 1/4 cup chopped fresh cilantro (for garnish, provides freshness); 4 dried guajillo chilies (adds a deep flavor and vibrant color); 2 medium tomatoes, roasted (for sweetness and acidity); 1 clove garlic, minced (enhances the overall flavor); 1/2 teaspoon cumin (for warmth and earthiness); Salt to taste (to balance flavors); 2 cups chicken broth (for a rich base); 4 tomatillos, husked and roasted (for tanginess); 1 jalapeño, seeded and chopped (for a mild heat); 1 clove garlic, minced (to complement the tomatillos); 1/2 teaspoon salt (to enhance the flavors); 1/4 cup onions, chopped (for sweetness and texture); 1 cup chicken broth (to achieve the right sauce consistency)

Introduction

Enchiladas Divorciadas is a vibrant and appealing dish that represents the heart of Mexican comfort food. Translating to “divorced enchiladas,” this dish features a delightful combination of two distinct sauces: a rich red enchilada sauce and a refreshing green salsa verde. This unique presentation not only adds visual appeal but also provides a symphony of flavors with each bite. Traditionally made with shredded chicken or cheese, Enchiladas Divorciadas is a versatile recipe that can easily be customized to suit various tastes, including vegetarian options. Originating from the central regions of Mexico, these enchiladas embody the essence of traditional Mexican cooking, making them a beloved choice for family gatherings and festive occasions. The contrasting flavors of the sauces create a culinary experience that excites the palate, while the colorful presentation makes it a feast for the eyes as well.

Ingredients

For the Enchiladas:
- 12 corn tortillas
- 2 cups shredded chicken (or cheese for a vegetarian option)
- 1 cup crumbled queso fresco (optional for a creamy texture)
- 1/2 cup sour cream (for serving, adds richness)
- 1/4 cup chopped fresh cilantro (for garnish, provides freshness)
For the Red Sauce:
- 4 dried guajillo chilies (adds a deep flavor and vibrant color)
- 2 medium tomatoes, roasted (for sweetness and acidity)
- 1 clove garlic, minced (enhances the overall flavor)
- 1/2 teaspoon cumin (for warmth and earthiness)
- Salt to taste (to balance flavors)
- 2 cups chicken broth (for a rich base)
For the Green Sauce:
- 4 tomatillos, husked and roasted (for tanginess)
- 1 jalapeño, seeded and chopped (for a mild heat)
- 1 clove garlic, minced (to complement the tomatillos)
- 1/2 teaspoon salt (to enhance the flavors)
- 1/4 cup onions, chopped (for sweetness and texture)
- 1 cup chicken broth (to achieve the right sauce consistency)

Steps / Instructions

Prepare the Red Sauce:
Remove stems and seeds from the guajillo chilies. In a saucepan, combine the chilies with 2 cups of chicken broth and bring to a boil. Reduce heat and simmer for about 10 minutes until softened. Blend the chilies with roasted tomatoes, garlic, cumin, and salt until smooth, creating a rich and flavorful sauce. Set aside and let it cool slightly to enhance the flavors.
Prepare the Green Sauce:
In the same saucepan, combine the roasted tomatillos, jalapeño, garlic, onions, salt, and 1 cup of chicken broth. Bring to a boil, then lower the heat and simmer for 10 minutes to combine the flavors. Blend until smooth, achieving a vibrant green sauce that contrasts beautifully with the red. Check out our related guide for more tips on perfecting your sauces.
Warm the Tortillas:
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable and soft. Keeping them covered with a cloth prevents drying out, ensuring they remain flexible for rolling. This step is crucial as it helps prevent tearing when you fill and roll the tortillas.
Assemble the Enchiladas:
Take a warmed tortilla, fill it with about 1/4 cup of shredded chicken (or cheese), and roll it up tightly, making sure the filling is secure. Place each rolled enchilada seam-side down in a baking dish, arranging them snugly together to hold their shape and absorb the flavors from the sauces.
Top with Sauces:
Pour half of the red sauce over one side of the enchiladas and half of the green sauce over the other side. Ensure each enchilada is well-coated, allowing the flavors to meld during baking. The combination of the two sauces creates an inviting and visually stunning presentation.
Bake:
Preheat your oven to 375°F (190°C). Bake the dish for 20 minutes or until heated through and bubbly, signaling that the flavors have developed beautifully. The enchiladas should be golden and slightly crisp at the edges for the best texture.
Serve:
Remove from the oven and let cool for a few minutes to make serving easier. Top with sour cream and sprinkle with chopped cilantro before serving, adding fresh flavor and a pop of color. Serve alongside a refreshing salad or rice for a complete meal.

Tips & Tricks

To make the best Enchiladas Divorciadas, consider the following tips:

For a richer flavor, use homemade enchilada sauces. Try your hand at homemade salsa verde or an authentic red enchilada sauce, which can elevate the entire dish.
Make sure to warm the tortillas properly to avoid cracking when rolling them. Consider briefly frying them in a bit of oil for added flavor and flexibility, giving your enchiladas a delightful texture.
Assemble enchiladas in advance for an easy meal prep option. Just cover and refrigerate them before baking. You can also freeze them for up to three months, making them an excellent option for busy nights.
To avoid soggy enchiladas, don’t soak tortillas in the sauce before rolling; simply coat them after they are filled to maintain their texture. This ensures every bite remains deliciously satisfying.

Variations

Enchiladas Divorciadas can be customized to fit your dietary preferences:

Vegetarian Enchiladas: Substitute the chicken with black beans, sautéed mushrooms, or roasted vegetables like zucchini or bell peppers, adding nutrients and variety. This makes for a hearty and satisfying dish.
Vegan Option: Use cashew cheese or tofu instead of cheese and sour cream, and ensure all sauces are made without animal products, providing a delicious plant-based meal that everyone can enjoy.
Spicy Twist: Add chopped jalapeños or a dash of hot sauce to the sauces for an extra kick. This not only enhances the flavors but also personalizes the dish to suit your spice preference.