Enchiladas Divorciadas (a.k.a. Christmas Enchiladas)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
6 to 8 servings
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Calories
556 kcal
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Course
Main Course
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Cuisine
Mexican
Enchiladas Divorciadas (a.k.a. Christmas Enchiladas)
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Ready to dive into a flavor fiesta that'll make your tastebuds do the salsa? Get ready to meet your new obsession: Enchiladas Divorciadas! These red and green enchiladas mean you don’t have to choose between classic enchiladas rojas and tantalizing enchiladas verdes. You'll get the best of both worlds in every delectable bite!
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Ingredients
Red Chile Sauce
- 2 cups Red Chile Sauce
Roasted Tomatillo Salsa
- 1 pound tomatillos husked, and rinsed
- 1 white onion peeled, and quartered
- 4 garlic cloves
- 2 serranos stems removed
- 1 cup cilantro leaves
- 1 cup chicken broth
- 2 tablespoon flour
- 1 teaspoon salt
- 1 tablespoon olive oil
Enchiladas
- ½ cup canola oil for frying
- 8 corn tortillas preferably white
- 1 cup queso Oaxaca shredded
- 3 cups poached shredded chicken
- 1/2 cup queso fresco crumbled
- 4 green onion sliced, optional
- sour cream optional
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Instructions
Poach Chicken
- (Full instructions in original post.) Simmer water, chicken, salt, garlic, and quartered onion for about 25 minutes in a large stockpot over medium-high heat. Remove the chicken and allow it to cool. After the chicken cools off shred it.
Red Chile Sauce
- (Full instructions in original post.) Prep and rinse chiles well with cool water. Simmer in enough water to cover them for about 20 minutes. Drain cooked pods and discard water. Working in batches, blend water, cooled chile pods, flour, garlic, and salt. Blend until smooth. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds.
- In a frying pan over medium-low heat, warm the oil. Working carefully to avoid splatters, pour in the red sauce and heat, stirring occasionally, until hot. Taste and adjust the seasoning with salt if needed.
Roasted Tomatillo Salsa
- On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.
- Add cilantro, chicken broth, flour, and salt, and purée until smooth.
- In a second frying pan over medium-low heat, pour in blended sauce carefully to avoid too much splatter and bring to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.
Assemble Enchiladas
- Line a plate with paper towels and set it near the stove. Pour the canola oil to a depth of 1⁄2 inch into a frying pan and heat over medium heat. When the oil is hot, slip a tortilla into the oil and fry, turning once with tongs, just until softened, about 30 seconds on each side. Transfer to the towel-lined plate to drain. Repeat with the remaining tortillas, stacking them as you go, keeping them warm, and adding more oil to the pan as needed.
- Top each tortilla with an equal amount of chicken and cheese, then roll up as tightly as possible and place seam side down on a large platter or on individual plates. Ladle the warm red sauce onto the enchiladas, covering just half of each enchilada. Then ladled on the warm green sauce, covering the other half of each enchilada. Top with queso fresco, and garnish with crema and green onion, if using.
Notes
- Nutrition does not include sour cream.
- 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, 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.
- 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.
Nutrition Information
Show Details
Calories
556kcal
(28%)
Carbohydrates
34g
(11%)
Protein
28g
(56%)
Fat
35g
(54%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
8g
Monounsaturated Fat
17g
Trans Fat
0.3g
Cholesterol
74mg
(25%)
Sodium
1529mg
(64%)
Potassium
596mg
(17%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
1299IU
(26%)
Vitamin C
36mg
(40%)
Calcium
234mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 28g | 56% |
| Fat | 35g | 54% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 74mg | 25% |
| Sodium | 1529mg | 64% |
| Potassium | 596mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1299IU | 26% |
| Vitamin C | 36mg | 40% |
| Calcium | 234mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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