These enchiladas are perfect when you don’t know if you are in the mood for green or red sauce. These enchiladas divorciadas or with two sauces are easy to make and absolutely delicious! Both sauces are creamy and packed with so many of our beautiful ingredients, don’t miss this one!
Red Sauce
-1 cup tomato sauce
-⅓ white onion
-2 garlic cloves
-1 arbol chile (or more for a spicier sauce), stem removed
-1 ancho pepper, stem and seeds removed
-salt and pepper to taste
-hot water to hydrate the ancho and arbol chiles
-½ cup cream
-1 tbsp vegetable oil
1 Cover the arbol and ancho chiles with hot, boiling water and let them soak for 10 minutes. Once soft, dispose of the water.
2 To a blender add the softened chiles, onion, garlic and cream. Blend until very smooth.
3 Add the oil to a pan and once hot pour the sauce and bring up to a simmer. Season with salt and pepper to taste. Stir often for about 10 minutes until it thickens. Keep hot.
Green Sauce
-2 poblano peppers, stem and seeds removed
-5 tomatillos
-1 jalapeno or serrano pepper
-⅓ white onion
-2 garlic cloves
-a handful of coriander
-½ cup water or stock
-½ cup cream
-salt and pepper to taste
-1 tbsp vegetable oil
1 To a blender add the poblano peppers, tomatillos, jalapeno or serrano, onion, garlic, coriander, water or stock and the cream. Blend until very smooth.
2 Add the oil to a pan and once hot, pour the sauce and bring to a simmer. Season with salt and pepper to taste. Stir often for about 10 minutes until it thickens. Keep hot.
Notes
- Add more water or stock to the sauces if they are too thick. The sauce should be thick but should also pour easily over the enchiladas.
- Any of these sauces are perfect to make chilaquiles too! Any leftovers will keep well inside the fridge for a few days in a sealed container. Try them over eggs or with quesadillas too!
Green & Red Enchiladas
-8 to 10 corn tortillas
-shredded chicken (leftover rotisserie chicken works great here!)
-thinly sliced white onions
-cilantro
-avocado
-cream to drizzle over
-vegetable oil, as needed
1 Lightly fry the corn tortillas on a frying pan with a little bit of vegetable oil until pliable. Work one at a time and transfer them to a plate with paper towels to absorb any oil excess. Continue with all the corn tortillas.
2 Add shredded chicken to taste to the centre of the enchiladas and roll them closed or fold them in half. If using leftover chicken, make sure it is hot and ready to eat before filling up the enchiladas. Transfer them to a plate.
3 Cover half o the enchiladas with red sauce and the other half with green sauce. Make sure the sauces are hot.
4 Serve the enchiladas with thinly sliced onions, cilantro, and avocado and drizzle more cream on top.
Notes
- You can make these enchiladas with any other filling such as beans, veggies, cheese, etc.
- These enchiladas should be ready to eat immediately so all the elements should be hot when serving.
Do you love enchiladas? Check our beautiful Enchiladas Collection here
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