Festive Enchiladas Divorciadas with Red and Green Sauces

The dual-sauce delight of Enchiladas Divorciadas makes for a true showstopper on any dinner table. Originating from Mexican tradition and celebrated as “Christmas Enchiladas” in New Mexico, this dish masterfully blends two distinct flavors into one harmonious plate: the bold, deep warmth of red chile sauce and the tangy brightness of roasted tomatillo green sauce.

With fillings of tender poached chicken and melty queso Oaxaca wrapped in freshly fried tortillas, each enchilada is topped with contrasting sauces, drizzled with crema, and finished with a sprinkle of queso fresco. It’s festive, flavorful, and fabulously customizable—perfect for celebrations or simply spicing up your weekday dinner lineup.

Full Recipe:

For the Red Chile Sauce:

• 8 dried New Mexico or guajillo chile pods, stems and seeds removed

• 6 cups water (divided)

• 4 cloves garlic

• 6 tablespoons flour

• 2 teaspoons salt

For the Roasted Tomatillo Salsa:

• 1 lb tomatillos, husked and rinsed

• 1 white onion, quartered

• 4 garlic cloves

• 2 serrano peppers (or jalapeños for milder flavor)

• 1/2 bunch cilantro

• 1/2 cup chicken broth

• 1 tablespoon flour (or gluten-free alternative)

• 1 teaspoon salt

• 1 tablespoon olive oil

For the Chicken:

• 2 boneless skinless chicken breasts

• 1/2 onion

• 1 garlic clove

• 1 teaspoon salt

• Water to cover

To Assemble:

• 12 white corn tortillas

• 1 cup canola oil (for frying)

• 1 1/2 cups shredded queso Oaxaca (or Monterrey jack)

• 1/2 cup crumbled queso fresco

• 1/4 cup thinly sliced green onions

• 1/2 cup crema Mexicana or sour cream

Directions:

1. Poach Chicken: Simmer chicken, onion, garlic, and salt in a pot of water over medium-high heat for about 25 minutes. Cool and shred.

2. Make Red Chile Sauce: Simmer cleaned chile pods in water for 20 minutes. Blend half the chiles with 3 cups water, 2 cloves garlic, 3 tbsp flour, and 1 tsp salt. Strain. Repeat with the other half.

3. Make Green Tomatillo Salsa: Broil tomatillos, onion, garlic, and peppers for 8–10 mins. Blend with cilantro, broth, flour, salt. Cook in skillet with olive oil for 6–8 minutes until thickened.

4. Fry Tortillas: Lightly fry tortillas in hot canola oil to soften. Drain on paper towels.

5. Assemble Enchiladas: Add shredded chicken and queso Oaxaca to each tortilla. Roll and place seam-side down on a plate or in a baking dish.

6. Serve: Spoon red sauce on one side, green sauce on the other. Drizzle with crema, top with queso fresco and green onions.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 385 kcal | Servings: 6 servings (2 enchiladas each)

Why You’ll Love This Enchiladas Divorciadas Recipe

Imagine tender tortillas rolled around your choice of filling – whether it’s succulent easy shredded chicken, gooey cheese and onions, juicy shrimp, hearty beef, or anything else that tickles your fancy. These enchiladas are a blank canvas waiting for you to unleash your fabulous filling creativity.

And, when it comes to meal prepping, my authentic Enchiladas Divorciadas have got your back. Whip up a batch each of red chile sauce, roasted tomatillo salsa, and poached chicken on a lazy Sunday and enjoy a super speedy throw-together meal any night of the week.

If you’re up for a flavor-packed adventure that combines the best of both enchilada worlds, you’re ready to create a symphony of colors on your plate, and if you’re all about embracing versatility in your cooking, then Enchiladas Divorciadas are your ticket to foodie paradise. So grab your apron, fire up the stove, and let’s make some magic happen – one deliciously conflicted enchilada at a time!

Optional Variations & Dietary Adaptations

As much as I love these red and green enchiladas divorciadas, there are plenty of ways for you to make them your own. Here are a few variations worth considering:

• Different Fillings: Consider using grilled shrimp, a vegetarian mix of cheese and onion, shredded beef brisket, or whatever filling you prefer in your enchiladas!

• Extra Spicy: Add an extra serrano or two to the tomatillo salsa for some added fire.

• Gluten-Free: Use certified GF corn tortillas and opt for a gluten-free flour alternative to thicken the salsas.

Expert Tips

Here are some pro tips to ensure your Christmas enchiladas turn out absolutely mouthwatering every time:

• Tortilla Choice: While white corn tortillas are a traditional choice, you can also experiment with yellow or blue corn tortillas to add a unique twist to your dish.

• Tortilla Warming: Gently fry your tortillas before rolling them to make them more pliable and less likely to tear.

• Sauce Consistency: To ensure your sauces are the right consistency, you can adjust them by adding a bit of water or broth if they’re too thick, or simmering longer to thicken if they’re too thin. The goal is a smooth, pourable texture.

• Filling Balance: If you’re using multiple fillings, aim for a balance of flavors and textures. For instance, pair a hearty protein like beef or chicken with a creamy cheese, or balance shrimp with a medley of sautéed vegetables.

• Avoid Overfilling: While it might be tempting to stuff your enchiladas to the brim, a moderate amount of filling works best. Overfilling can make rolling and serving a bit tricky, and you want each enchilada to hold its shape.

• Assembly Line: Set up an assembly line with your tortillas, fillings, sauces, and any additional toppings you plan to use. This helps streamline the process and makes it easier to create consistent and well-filled enchiladas.

• Rolling Technique: Start rolling from one end, tucking the filling tightly as you go, and then place the rolled enchilada seam-side down in the baking dish. This helps keep them secure and prevents them from unraveling during baking.

• Enchiladas for a crowd: Preheat the oven to 350°F. Coat half of the bottom of a 9 x 13-inch baking dish with 1/2 cup of the red sauce, spreading it lengthwise. Then coat the other half of the bottom with 1/2 cup of the green sauce. Fill and roll the tortillas as directed and place them seam side down in a single layer on top of the sauces. Starting on the side of the dish coated with the red sauce, pour the remaining red sauce on top of the enchiladas, covering just half of each enchilada, then cover the other half of each enchilada with the remaining green sauce. Top with additional cheese, tent loosely with aluminum foil, and bake until the cheese is bubbly and the tortillas are lightly golden brown, 15–20 minutes.

Serving Suggestions

Wondering what to serve with enchiladas? Here are a few suggestions:

• Fresh and Crisp: Serve your Enchiladas Divorciadas with a classic side salad of shredded iceberg lettuce and chopped tomatoes. The refreshing salad provides a nice contrast to the rich flavors of the enchiladas.

• Rice Medley: A scoop of fluffy, fragrant rice on the side is a classic companion for enchiladas. Consider making red Mexican rice or cilantro lime rice for a perfect pairing.

• Magical Beans: A side of creamy and velvety homemade refried beans brings a comforting element to the plate. Don’t forget a sprinkle of cheese and a dollop of sour cream on top! If you’re not in the mood for refried, try Instant Pot black beans, charro beans, or frijoles de olla instead.

• Roasted Veggies: Roasted vegetables, such as zucchini, bell peppers, and onions, offer a lovely medley of flavors that complement the enchiladas beautifully.

• Classic Guacamole and Chips: Fresh guacamole and a pile of crispy tortilla chips provide a satisfyingly creamy and crunchy contrast to the saucy enchiladas.

Conclusion

Enchiladas Divorciadas are a crowd-pleasing dish that brings together bold flavors, rich sauces, and tender chicken, all wrapped in soft tortillas. Whether you’re making them for a special occasion or a regular dinner, this recipe is guaranteed to satisfy. The bright red and green sauces not only make the dish visually stunning but also add depth and complexity to the flavor profile. By experimenting with different fillings and toppings, you can make this dish your own while staying true to its vibrant and festive spirit. Don’t hesitate to try Enchiladas Divorciadas—it’s a delicious and fun way to enjoy the best of Mexican cuisine!