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.
Ingredients
Scale:
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)
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.
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.
Assemble the Enchiladas: Take a warmed tortilla, fill it with about 1/4 cup of shredded chicken (or cheese), and roll it up tightly, placing each rolled enchilada seam-side down in a baking dish.
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.
Bake: Preheat your oven to 375°F (190°C). Bake the dish for 20 minutes or until heated through and bubbly.
Serve: Remove from the oven and let cool for a few minutes. Top with sour cream and sprinkle with chopped cilantro before serving.
