As the vibrant colors of Mexican Independence Day approach, my heart races at the thought of hosting family and friends for a feast that celebrates tradition and flavor. That’s when I knew I had to whip up a batch of Enchiladas Divorciadas. This dish not only captivates the eye with its striking contrast of smoky red guajillo chile sauce and zesty green tomatillo salsa, but it also offers a delightful tapestry of flavors that dances across your palate with every bite. Whether you prefer the succulent shredded chicken filling or the hearty beans in a delicious vegetarian twist, this recipe brings comfort and festivity right to your table. It’s the kind of dish that transforms ordinary gatherings into joyous celebrations, where laughter mingles with the aromas wafting from the kitchen. Join me in creating a culinary masterpiece that’s as easy to prepare as it is satisfying to share—perfect for a day of festivities!
Why love Enchiladas Divorciadas for celebrations?
Festive Appeal: The vibrant colors of red and green create a stunning centerpiece that screams celebration.
Flavor Explosion: Smoky, tangy sauces paired with rich fillings create a taste sensation that captivates.
Versatile Options: Whether you choose succulent chicken or satisfying beans, there’s a delicious option for everyone.
Quick Prep: Assemble ahead of time! Just pop them in the oven before guests arrive, ensuring you stay stress-free.
Crowd-Pleaser: Perfect for gatherings, these enchiladas bring family and friends together over a shared love of food and tradition.
Enchiladas Divorciadas Ingredients
• Get ready to savor the flavors of Mexico with this enticing dish!
For the Enchiladas
- Corn Tortillas – The foundation of your enchiladas; gluten-free and perfect for wrapping all those delicious fillings.
- Cooked Shredded Chicken (or Beans) – Offers a protein-packed option; substitute with refried beans for a hearty vegetarian choice.
- Oaxaca Cheese, Shredded – Melts beautifully, adding a creamy richness; Monterey Jack works well if needed.
- Queso Fresco, Crumbled – A tangy garnish that elevates your dish; try feta cheese as an alternative.
- Refried Beans – Perfect for filling; explore using black beans for added flavor.
- White Onion, Finely Chopped – Brings freshness and depth; green onions can step in if you like.
- Vegetable Oil – Essential for softening tortillas; olive oil is a fine substitute.
For the Red Sauce
- Dried Guajillo Chiles – Adds a smoky flavor; consider ancho chiles for a sweeter touch.
- Tomatoes (Roasted) – Sweet base for your sauce; canned tomatoes are a good backup option.
- Garlic Cloves – Elevates flavor; fresh is optimal, but powdered garlic can suffice.
- Cumin – Introduces warmth; you can leave it out if it’s not on hand.
- Salt – Season to taste for the perfect balance.
For the Green Sauce
- Tomatillos (Husked and Rinsed) – Provides a zesty brightness; green tomatoes can be a handy swap.
- Serrano Peppers – Introduces a kick of heat; jalapeños can tone it down if preferred.
- Garlic Clove – Enhances the sauce flavor; dried garlic works as a stand-in.
- Cilantro – Fresh herb boosts the taste; omit for cilantro allergies.
- Salt – Adjust to your liking.
Dive into the delightful flavors of Enchiladas Divorciadas for Mexican Independence Day, and let this recipe become a cherished favorite at your gatherings!
How to Make Enchiladas Divorciadas
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Prepare the Red Sauce: Start by toasting the dried guajillo chiles in a hot skillet until fragrant, about 2-3 minutes. Then, soak them in hot water for 10 minutes. Blend the softened chiles with roasted tomatoes, garlic, cumin, and salt until smooth. Strain the mixture and simmer for an additional 10 minutes until thickened.
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Make the Green Sauce: Boil the husked tomatillos, serrano peppers, and garlic in water until softened, roughly 10 minutes. Blend them together with fresh cilantro and salt until you achieve a smooth consistency. Simmer for another 10 minutes to meld the flavors.
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Heat the Tortillas: In a skillet, heat the vegetable oil over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side or until pliable. Drain on paper towels to remove any excess oil.
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Assemble the Enchiladas: Spread a layer of refried beans on each tortilla. Add a generous portion of shredded chicken and a sprinkle of Oaxaca cheese. Roll the tortillas tightly and place them seam-side down in a baking dish.
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Plate and Serve: Arrange the enchiladas on a serving platter. Generously drizzle one half with the red sauce and the other half with the green sauce. Top with crumbled queso fresco and chopped onions. Serve hot, accompanied by Mexican rice and additional refried beans.
Optional: Garnish with fresh cilantro for an extra pop of flavor.
Exact quantities are listed in the recipe card below.
Enchiladas Divorciadas Variations
Looking to make your Enchiladas Divorciadas even more delightful? Here are some fun twists to inspire you!
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Vegetarian Delight: Swap the shredded chicken for sautéed mushrooms and a medley of bell peppers for a hearty veggie filling. Every bite bursts with color and flavor.
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Creamy Avocado: Add slices of ripe avocado on top of each enchilada before serving. This luscious addition offers a refreshing and creamy contrast to the spicy sauces.
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Extra Cheesy: Mix in a blend of cheeses like Monterey Jack and pepper jack for a melty, flavorful surprise inside. The cheesiness will elevate the comfort level to new heights!
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Spicy Kick: For those who love heat, increase the number of serrano peppers in the green sauce or add sliced jalapeños inside the enchiladas. Feel the warmth radiate through every bite!
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Sweet and Tangy: Incorporate diced fresh pineapple into the filling for a tropical twist that balances the spiciness. Each bite is a sweet surprise amid the savory.
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Nutty Crunch: Top your enchiladas with toasted pumpkin seeds for an added crunch. This unexpected texture will delight your guests and add a new layer of flavor.
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Saucy Blend: Combine equal parts red and green sauce for those who can’t decide. This colorful mix not only looks gorgeous but also offers a unique flavor profile.
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Breakfast Style: Make an unforgettable breakfast enchilada with scrambled eggs, black beans, and cheese for a morning twist. Serve with a side of salsa for an extra kick to start your day right.
Expert Tips for Enchiladas Divorciadas
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Tortilla Temperature: Make sure tortillas are well-warmed before filling to avoid tearing. This ensures an easier assembly and smoother rolling.
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Sauce Storage: If preparing the red and green sauces in advance, store them separately in airtight containers to maintain their distinct flavors and consistency.
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Customize Spice Level: To adjust spice in the green sauce, modify the number of serrano peppers to suit your family’s heat preferences while still capturing the essence of Enchiladas Divorciadas.
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Cheese Alternatives: If Oaxaca cheese is difficult to find, don’t hesitate to substitute it with Monterey Jack for a similarly delicious melted cheese experience.
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Batch Preparation: Consider preparing a larger batch of enchiladas for gatherings. They freeze beautifully, making your next celebration a breeze!
Make Ahead Options
Enchiladas Divorciadas are a fantastic meal prep option for busy home cooks! You can assemble the enchiladas up to 24 hours in advance by layering your fillings of choice—either shredded chicken or refried beans—inside the tortillas and placing them in a baking dish. To maintain their quality, store them tightly covered in the refrigerator, ensuring the tortillas remain soft. You can prepare the red and green sauces ahead of time, refrigerating them for up to 3 days. When you’re ready to serve, simply pour the sauces over the enchiladas and bake at 350°F (175°C) for about 25 minutes until heated through. This way, you’ll enjoy homemade Enchiladas Divorciadas without the last-minute stress!
How to Store and Freeze Enchiladas Divorciadas
Room Temperature: Once cooked, let the enchiladas cool at room temperature for no more than 2 hours before storing.
Fridge: Store assembled but unbaked enchiladas in an airtight container for up to 2 days. If baked, consume within 3 days for the best flavor and texture.
Freezer: Enchiladas Divorciadas can be frozen before baking; wrap tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge before baking.
Reheating: When ready to enjoy, reheat leftovers in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through, keeping the cheesy goodness intact.
What to Serve with Enchiladas Divorciadas?
Elevate your dining experience with delicious sides that harmonize beautifully with this festive dish.
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Mexican Rice: The fluffy texture and mild flavors of classic Mexican rice perfectly complement the robust sauces of the enchiladas, creating a well-rounded plate.
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Refried Beans: Creamy and savory, these beans enhance the meal’s comforting aspect, adding extra protein and fiber while tying together the vibrant flavors on your table.
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Guacamole: This luscious avocado dip offers a cooling contrast to the spiciness of the enchiladas, enriching every mouthful with its creamy texture.
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Fresh Salsa: A zesty, fresh salsa brings bright acidity and crunch, balancing the richness of the enchiladas with crisp vegetables and herbs.
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Queso Fresco: Additional crumbles of this tangy cheese provide an appealing textural contrast while enhancing the overall flavor profile with a creamy dimension.
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Crispy Tortilla Chips: Lightly salted and golden, these chips make a perfect snack to enjoy with any extra salsa or guacamole, inviting a shared moment of crunch and joy.
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Sweet Corn Salad: A refreshing and vibrant side, this salad adds sweetness and a touch of crunch, beautifully rounding out your festive meal.
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Margaritas: To drink, consider a classic margarita that perfectly complements the bold and zesty flavors of the enchiladas. It adds a celebratory touch to your gathering.
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Flan: As a sweet finale, serve homemade flan. Its creamy, caramel-sweet profile offers a satisfying contrast to the savory enchiladas, leaving your guests delightfully content.
Enchiladas Divorciadas Recipe FAQs
What tortillas are best for Enchiladas Divorciadas?
Absolutely! Corn tortillas are the best choice for Enchiladas Divorciadas as they are gluten-free and traditionally used in Mexican cuisine. They offer the perfect texture and flavor to complement the fillings. If you can find them, opt for fresh corn tortillas; they’re usually more pliable and taste amazing.
How long can I store Enchiladas Divorciadas in the fridge?
Very! Once assembled but unbaked, you can store your Enchiladas Divorciadas in an airtight container in the fridge for up to 2 days. If baked, it’s best to consume them within 3 days to ensure the best flavor and texture.
Can I freeze Enchiladas Divorciadas?
Certainly! You can freeze your enchiladas before baking them. Wrap the assembled enchiladas tightly in plastic wrap and then in foil to prevent freezer burn. They should last for up to 2 months. When you’re ready to enjoy, simply thaw them in the fridge overnight before baking!
What should I do if my enchiladas are falling apart?
I recommend making sure your tortillas are warm and pliable before filling them to prevent tearing. Additionally, if you’re using a sauce that’s too hot or cold, that can cause a problem. If they do fall apart, don’t worry! You can serve them as a deconstructed enchilada dish; this way, the flavors still shine through, and it’ll look just as delicious on a plate!
Are there any dietary considerations for Enchiladas Divorciadas?
Absolutely! If anyone has a cilantro allergy, simply omit the cilantro from the green sauce. For a vegetarian option, use refried beans instead of chicken, and make sure to check that the cheese you’re using is suitable for your diet. Additionally, corn tortillas make this dish gluten-free, so they’re a wonderful choice for those with gluten sensitivities.
Feel free to explore these questions for a delightful culinary experience with your Enchiladas Divorciadas!
Celebrate with Enchiladas Divorciadas for Mexican Independence Day
Ingredients
Equipment
Method
- Prepare the Red Sauce: Toast the dried guajillo chiles in a hot skillet until fragrant, about 2-3 minutes. Soak them in hot water for 10 minutes. Blend with roasted tomatoes, garlic, cumin, and salt until smooth. Strain and simmer for 10 minutes until thickened.
- Make the Green Sauce: Boil husked tomatillos, serrano peppers, and garlic in water until softened, about 10 minutes. Blend with fresh cilantro and salt until smooth. Simmer for another 10 minutes.
- Heat the Tortillas: In a skillet, heat vegetable oil over medium heat. Lightly fry each tortilla for about 10-15 seconds on each side. Drain on paper towels.
- Assemble the Enchiladas: Spread refried beans on each tortilla. Add shredded chicken and sprinkle with Oaxaca cheese. Roll tortillas tightly and place seam-side down in a baking dish.
- Plate and Serve: Arrange enchiladas on a serving platter. Drizzle one half with red sauce and the other half with green sauce. Top with crumbled queso fresco and chopped onions.