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!

What are Enchiladas Divorciadas?

Mexicans sure have a knack for giving our food some quirky names, and let me tell you, Enchiladas Divorciadas take the cake! These multi-colored enchiladas bring the drama to the dinner table, and trust me: you’re gonna want to be here for it. 

So, what’s the deal with these enchiladas that come with their own sauce separation agreement? Allow me to spill the frijoles.

The name “divorciadas” (which means “divorced”) might make you raise an eyebrow, but it’s all in good fun. These cheese and chicken-filled tortillas couldn’t agree on just one sauce, so they decided to go their separate ways – the enchilada plate is draped in each salsa. You’ve got the fiery red chile sauce on one side and a green roasted tomatillo sauce on the other.

But the fiesta doesn’t stop there. These red and green enchiladas bring the party to your plate. Also known as “Christmas enchiladas” in New Mexico, they’re practically begging to be the star of your holiday table. They’re also the perfect choice for Mexican Independence Day, Cinco de Mayo, or any day you’re in the mood for a festive spread. 

So, whether you’re all about savoring the delicious duality of flavors in each bite or you’re up for celebrating with a plate that’s as vibrant as the holiday season, Enchiladas Divorciadas are here to make your tastebuds tango. They’re the cool kids of the enchilada world, refusing to conform to just one sauce and stealing the spotlight with their saucy independence. Get ready to fall in love with this flavor-packed fiesta on your plate!

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! 💃🕺🍽️ 

Ingredients & Substitutions

Before you go getting too intimidated by a long grocery list, many of the same ingredients show up in multiple elements of the recipe. 

• Red Chile Sauce – Consider this one of the Mother Sauces of Mexican cooking. This has long been a favorite on the blog, and also made it into my newest cookbook, Fiestas! You’ll only need about 2 cups, so you’ll have plenty to freeze for making red chile chilaquiles, red chicken pozole, or asado de colorado later!
• Roasted Tomatillo Salsa – This delectable green salsa is another feature from Fiestas. Like the red chile sauce, it too can be made up to 6 months ahead and kept in the freezer. Here’s what you’ll need: 
  • Tomatillos – These tangy green nightshades are a delight. Note that you’ll need to remove the husks and wash off the sticky exterior before you get started.
  • White Onion – While this is my preferred onion color for this green salsa, feel free to use yellow instead.
  • Garlic – You’ll want to use fresh, whole cloves here so you can roast them until sweet without risking scorching.
  • Serranos – For a touch of heat. If you prefer your foods on the milder side, feel free to replace with jalapeños.
  • Cilantro – Since this tomatillo sauce is getting blended, feel free to use the tender stems as well as the leaves to get the most bang for your grocery buck.
  • Chicken Broth – You can easily swap in vegetable broth or water to make a vegetarian-friendly sauce.
  • Flour – I like to thicken this sauce with a bit of flour and blend in the blender instead of making a roux to thicken sauce. Feel free to omit this ingredient, or use your favorite gluten-free all-purpose blend, or swap in an alternative like cornstarch or arrowroot powder.
  • Salt & Olive Oil – A few pantry staples seal the deal.
• Poached Chicken Breast – If you’ve ever struggled with making boneless skinless chicken breast taste moist, you should definitely try this simple water-based method. Chicken is simmered in water with aromatics until cooked through, leaving it perfectly juicy, mildly flavored, and easy to shred.
• Canola Oil – For frying the tortillas. Feel free to swap in the neutral-flavored, high smoke point oil of your choice (e.g. avocado, grapeseed, or peanut).
• Corn Tortillas – White corn tortillas generally have a milder, slightly sweeter flavor compared to their yellow and blue cousins. White tortillas also tend to be softer and more pliable when heated, making them ideal for dishes like homemade tacos, enchiladas, and flautas.
• Queso Oaxaca – I love this mild, melty, creamy white cheese. Feel free to swap in your favorite cheese (e.g. queso quesadilla, Monterrey jack cheese, muenster, or fiery pepper jack).
• Green Onions – I love the sweet bite of green onions, on top of enchiladas. Feel free to omit if you are not a fan of raw onions.
• Queso Fresco – A dusting of crumbly white queso fresco almost looks like snow atop these Christmas enchiladas. The added creamy saltiness doesn’t hurt, either. Feel free to swap with cotija cheese if you prefer.
• Crema Mexicana – In my house, no enchiladas are complete without a drizzle of crema Mexicana or a dollop of cooling sour cream to tame the heat. If you’re looking for a lighter option, consider swapping in protein-packed Greek yogurt. 

How To Make Enchiladas Divorciadas, a.k.a. Christmas Enchiladas

While it might look like these traditional enchiladas have a lot of steps, they’re all quite simple. Also, keep in mind that you can easily make either of the salsas up to six months in advance (just keep them in the freezer!) and poach your chicken several days in advance, so a quick meal is always at the ready.

Poach & Shred Chicken

The method below is using the stovetop, but feel free to visit the original easy shredded chicken post for instructions on how to make this poached chicken in the Instant Pot (even if you’re starting with frozen chicken!!).

Step 1: Simmer water, chicken, salt, 1 clove 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. 

Make Red Chile Sauce

Step 1: Prep. Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.

Step 2: Simmer. Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Drain cooked pods and allow time to cool down before blending. Discard water.

Step 3: Blend. Fill blender with 3 cups of water, half of the cooled chile pods, 3 tablespoons flour, 2 cloves garlic, and half of the salt. Blend until smooth. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds. Repeat blending and straining process with remaining water, pods, flour, garlic, and salt. If necessary, season with more salt.

Make Roasted Tomatillo Chile Salsa

Step 1: Roast Veggies. On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.

Step 2: Blend. Add cilantro, chicken broth, flour, and salt, and purée until smooth.

Step 3: Cook. Heat olive oil in a large skillet. 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

Step 1: Fry Tortillas. In a large skillet, heat canola oil until hot. Fry tortillas until softened. Drain on paper towels. 

Step 2: Fill. Place a coated tortilla on a working surface. Add a line of shredded poached chicken and shredded cheese in the middle and roll. Place two-four enchiladas per serving plate, seam side down.

Step 3: Drizzle warm salsa over enchiladas (one with red and one with green), or half of the plate of enchiladas. Drizzle with crema, if using, and top with queso fresco. Enjoy!

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.

Frequently Asked Questions

More Authentic Enchiladas Recipes

• Pulled Pork Enchiladas in Salsa Verde
• Easy Chicken Enchiladas
• Vegetarian Rice and Black Bean Enchiladas
• Stacked Red Enchiladas (Enchiladas Rojas)

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

This recipe is also published in Muy Bueno Fiestas.
Photography: Jenna Sparks