February 27, 2024
Enchiladas Divorciadas: Why Choose Red or Green When You Can Have Both?
Enchiladas Divorciadas
Ingredients
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10 corn tortillas
1 cup roasted chicken, shredded
1 cup green sauce
1 cup red sauce
2 tbsp cotija cheese or queso fresco
3 ½ tbsp crema
1 tbsp chopped cilantro
1 tbsp julienned onions
3 ½ tbsp neutral oil such as avocado or grapeseed
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12 medium-sized tomatillos
4 cloves garlic
1 medium sized white onion, quartered
½ cup cilantro stems
¼ cup cilantro leaves
1-2 green jalapeños, halved and seeds removed (use both, or one with seeds, if you like it spicier)
1 tsp epazote
2 cups vegetable or chicken broth
Salt to taste
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5 medium-sized tomatoes
1 medium sized white onion, quartered
4 cloves garlic
6 guajillo chiles
6 pasilla chiles
2 cups vegetable or chicken broth
Salt to taste
Directions
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In a pot, place the tomatillos, jalapeño(s), onion, and enough water to cover them. Bring to a boil and simmer until the color of the tomatillos and jalapeños changes slightly. Set aside to cool.
Once cooled, add the tomatillos, jalapeño(s), onions, cilantro, garlic, epazote and broth to a blender. Blend until you have a smooth, uniform, pourable consistency. Season to taste.
Heat a pan to medium-low heat and add a tablespoon of neutral oil. Then pour the salsa verde into the pan and simmer for 5-10 minutes.
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Char the tomatoes, onion, garlic, and chiles on a comal or skillet.
Once charred, add ingredients to the blender along with the broth. Blend until you have a smooth, uniform, pourable consistency. Season to taste.
Heat a pan to medium-low heat and add a tablespoon of neutral oil. Then pour the salsa roja into the pan, simmer for 5-10 minutes.
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In a pan, heat 2 tablespoons of neutral oil. Fry the tortillas on both sides until they are soft and pliable, about 10 seconds per side.
Fill each tortilla with shredded chicken and set aside.
Place the filled tortillas on a plate, and bathe one half with salsa verde and the other half with salsa roja.
Garnish with crema, queso fresco, onions, and cilantro.
