# Enchiladas Divorciadas

A recipe for easy and delicious enchiladas divorciadas, also known as green and red enchiladas.

- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- Corn tortillas
- Precooked chicken
- Queso fresco
- queso Oaxaca
- diced onion
- 1.5 lbs tomatillos
- 5 jalapeños or Serrano peppers
- Chile árbol
- 4 garlic cloves
- 0.25 onion
- 1 small handful cilantro
- 1 cup chicken broth
- 1 tbsp corn masa
- 1 tsp onion and garlic powder
- Salt
- 15 New Mexico or guajillo peppers
- 1 Chile ancho chile árbol
- Chile árbol
- 5 garlic cloves
- 1 tbsp corn masa
- 0.5 tsp ground cumin, oregano and black pepper
- Salt
- 4.5 cups water
- 2 tsp white vinagre

## Instructions

1. To make the green enchilada sauce, add tomatillos, green peppers, a few chile de arbols, four garlic cloves, 1/4 of an onion, one small bunch of cilantro, masa harina, salt, garlic powder, and onion powder into a blender cup.
2. Blend with a little chicken broth until smooth.
3. To make the red enchilada sauce, add all red peppers, five garlic cloves, ground cumin, oregano, salt, black pepper, and a little bit of corn harina into a blender.
4. Cover with water and blend until smooth.
5. Heat a little bit of oil in a pan over medium-high heat.
6. Once the oil is hot, add the red sauce, making sure to strain it.
7. Add two teaspoons of white vinegar to the red sauce.
8. Mix and bring the red sauce to a simmer.
9. Once the red enchilada sauce comes to a simmer, taste for salt and adjust if needed.
10. Repeat the same steps for the green sauce: heat a little oil in a pan over medium-high heat.
11. Once the oil is hot, add the green sauce.
12. Mix and bring the green sauce to a simmer.
13. Once the green sauce comes to a simmer, taste for salt and adjust if needed.
14. To make the green enchiladas, lightly fry corn tortillas in a pan over medium-low heat until they blister.
15. To make the red enchiladas, add oil to a pan, dip a tortilla into the red sauce, and fry it with the sauce.
16. Remove the fried tortilla from the oil and repeat the process.
17. To assemble, grab a tortilla and dip it into the green enchilada sauce.
18. Top with pre-cooked chicken and a cheese blend (queso Oaxaca, queso fresco, and onion).
19. Repeat the process for all enchiladas.

## Equipment

- blender
- pan

## Source

- Original video: https://www.facebook.com/share/r/18g4AQZWHA/
- Recipe page: https://www.cliprecipe.com/recipe/55ccd3b5-829e-4c13-a44c-7afad11d113b
- Extracted: 2026-05-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt