Enchiladas Divorciadas – A Cozy Mexican Classic

Enchiladas Divorciadas, or “divorced enchiladas,” are a festive and flavorful Mexican dish featuring corn tortillas stuffed with shredded chicken and cheese, then topped half with red chile sauce and half with roasted tomatillo green salsa. It’s the perfect harmony of bold, contrasting flavors in one delicious plate.

Why You’ll Love This Recipe

• Combines two classic sauces—red and green—for a dynamic flavor duo

• Ideal for holidays like Christmas or any festive gathering

• Can be made in advance and assembled quickly

• Easily customizable with different fillings or heat levels

• A fun, colorful way to serve enchiladas that feels special

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Red Chile Sauce:

• 2 cups red chile sauce (made from dried chile pods, garlic, flour, and salt)

For the Roasted Tomatillo Salsa:

• 1 pound tomatillos, husked and rinsed

• 1 white onion, peeled and quartered

• 4 garlic cloves

• 2 serrano chiles, stems removed (or jalapeños for less heat)

• 1 cup cilantro leaves

• 1 cup chicken broth

• 2 tablespoons flour

• 1 teaspoon salt

• 1 tablespoon olive oil

For the Enchiladas:

• ½ cup canola oil (for frying tortillas)

• 8 white corn tortillas

• 1 cup Queso Oaxaca, shredded (or Monterey Jack, queso quesadilla)

• 3 cups poached shredded chicken

• ½ cup queso fresco, crumbled (or cotija)

• 4 green onions, sliced (optional)

• Sour cream or crema Mexicana (optional garnish)

directions

Step 1: Prepare the Chicken

1. Simmer chicken breasts in water with salt, garlic, and onion for about 25 minutes.

2. Let cool and shred.

Step 2: Make the Red Chile Sauce

1. Remove stems/seeds from dried chile pods and rinse.

2. Simmer in water for 20 minutes, then drain.

3. Blend with garlic, flour, salt, and water in batches.

4. Strain and heat with oil in a skillet until warmed through.

Step 3: Make Roasted Tomatillo Salsa

1. Broil tomatillos, onion, garlic, and serranos for 8–10 minutes.

2. Blend with cilantro, broth, flour, and salt.

3. Simmer in olive oil until thickened (6–8 minutes).

Step 4: Fry the Tortillas

1. Heat canola oil and lightly fry tortillas until softened, about 30 seconds per side.

2. Drain on paper towels.

Step 5: Assemble the Enchiladas

1. Fill each tortilla with shredded chicken and cheese. Roll tightly.

2. Place seam-side down on a plate.

3. Spoon red sauce over half and green sauce over the other half.

4. Garnish with queso fresco, green onions, and sour cream or crema if desired.

Servings and timing

• Servings: 6 to 8

• Prep Time: 20 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 10 minutes

Variations

• Different Fillings: Try shrimp, ground beef, cheese and onion, or sautéed veggies.

• Gluten-Free: Use GF corn tortillas and thicken sauces with cornstarch or arrowroot instead of flour.

• Extra Heat: Add more serranos or a splash of hot sauce to your salsa.

• Oven Baked Version: Layer sauce in a baking dish, roll and place enchiladas, then bake at 350°F for 15–20 minutes.

storage/reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a 350°F oven covered with foil for 15–20 minutes or microwave individual portions.

• Freezing: Freeze unassembled components (chicken, sauces) separately for up to 3 months.

FAQs

1. Why are they called Enchiladas Divorciadas?

The name means “divorced enchiladas” because each enchilada is topped with a different sauce—red and green—symbolizing a flavorful separation.

2. Can I make both sauces in advance?

Yes! Both the red chile and tomatillo salsas can be made ahead and frozen for up to 6 months.

3. Can I make this vegetarian?

Absolutely. Just skip the chicken and fill with cheese, beans, or a veggie mix.

4. What can I use instead of Queso Oaxaca?

Monterey Jack, mozzarella, or queso quesadilla are all great melty cheese substitutes.

5. Are serrano peppers very spicy?

They are spicier than jalapeños. Use jalapeños or remove the seeds for a milder salsa.

6. Do I have to fry the tortillas?

Lightly frying makes them more pliable and less likely to tear, but you can steam or microwave them as a lighter alternative.

7. Can I use store-bought red and green sauces?

Yes, for convenience, jarred sauces work—but homemade offers fresher flavor.

8. What sides go best with these enchiladas?

Serve with Mexican rice, refried beans, guacamole, or a crisp green salad.

9. Can I make these enchiladas in the oven for a crowd?

Yes. Layer the sauces in a baking dish and top with rolled enchiladas. Cover with foil and bake at 350°F for 15–20 minutes.

10. Can I add a fried egg on top?

Definitely. A sunny-side-up egg is a delicious addition for brunch-style enchiladas.

Conclusion

Enchiladas Divorciadas are a celebration on a plate—vibrant, bold, and satisfying. Whether you’re serving them for a holiday, a family dinner, or just craving two flavors in one dish, these enchiladas offer a delicious solution to any culinary indecision. Embrace the red and green, and enjoy every saucy, cheesy, satisfying bite.

Print