Few dishes feel more festive and heartwarming than Enchiladas Divorciadas. With their vibrant red and green sauces, these enchiladas are often called “divorced enchiladas” because of the way the two sauces meet on the plate—different, yet deliciously united. It’s a dish that brings both color and comfort to the table, making it perfect for family dinners, holiday spreads, or simply when you want something special without too much fuss.
Using simple pantry ingredients, tender tortillas, and a cozy homemade touch, this recipe is approachable for beginners yet full of authentic flavor. The best part? You get the best of both worlds—zesty red enchilada sauce and tangy green tomatillo sauce—all in one comforting plate.
Recipe Info
| Field | Info |
|---|---|
| Category | Dinner / Mexican |
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings | 4 servings |
| Calories | ~420 kcal per serving |
Ingredients You’ll Need
For the enchiladas:
- 12 corn tortillas, warmed
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 cup shredded Oaxaca or mozzarella cheese
- ½ cup crumbled queso fresco (optional for topping)
- ½ cup Mexican crema or sour cream
- ½ small white onion, finely chopped
- Fresh cilantro, chopped (for garnish)
For the red sauce:
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 garlic cloves
- 1 small tomato, roasted or charred
- 1 cup chicken broth
- Salt, to taste
For the green sauce:
- 6 tomatillos, husked and rinsed
- 2 serrano peppers (or jalapeños for milder heat)
- 1 garlic clove
- ½ cup chicken broth
- Salt, to taste
Step-By-Step Instructions
- Prepare the sauces
- For the red sauce: Soak dried chilies in hot water until softened (10 minutes). Blend with roasted tomato, garlic, and chicken broth until smooth. Simmer for 5–7 minutes, seasoning with salt.
- For the green sauce: Boil tomatillos, peppers, and garlic until soft (about 7 minutes). Blend with chicken broth until smooth. Simmer 5 minutes, seasoning with salt.
- Warm the tortillas
Lightly toast or warm the tortillas on a skillet to make them pliable. This helps prevent cracking when rolling. - Fill and roll
Place some shredded chicken and cheese inside each tortilla. Roll tightly and place seam-side down on a serving plate. - Sauce them up
Pour red sauce over half of the enchiladas and green sauce over the other half. This is the fun “divorciadas” style! - Finish with toppings
Drizzle with crema, sprinkle queso fresco, chopped onion, and fresh cilantro. Serve immediately while warm.
Helpful Notes & Tips
- Make ahead sauces: Both red and green sauces can be made up to 3 days in advance and stored in the fridge.
- Tortilla tip: Warming or lightly frying corn tortillas prevents them from tearing.
- Spice control: Use jalapeños instead of serranos for a milder green sauce. Add an extra dried chili to the red sauce for more heat.
- Storage: Leftover enchiladas keep well in the fridge for 2 days. Reheat gently in the oven, covered with foil.
Recipe Variations
- Protein swap: Use shredded beef, or sautéed veggies instead of chicken.
- Cheesy version: Add extra cheese inside the filling for gooier enchiladas.
- Lighter option: Use Greek yogurt instead of crema and part-skim cheese for fewer calories.
Serving Suggestions
- Serve with Mexican rice and refried beans for a complete meal.
- Add a side of fresh guacamole and tortilla chips for a party platter.
- Pair with a light salad of romaine, avocado, and lime vinaigrette for balance.
Conclusion
Enchiladas Divorciadas are the perfect mix of cozy, colorful, and delicious. Whether you’re cooking for a holiday table or just craving something comforting on a weeknight, this recipe will bring warmth and flavor to your kitchen. Gather your loved ones, drizzle those sauces generously, and enjoy every bite of this Mexican classic.