Enchiladas Divorciadas (a.k.a. Christmas Enchiladas)
Serves 6
20 mins prep
50 mins cook
70 mins total
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!
Red Chile Sauce
Roasted Tomatillo Salsa
Enchiladas
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.
