Enchiladas Divorciadas
Enchiladas Divorciadas is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Heat oil in a large saucepan over medium.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oil in a large saucepan over medium.
Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes.
Add chiles and cook, stirring occasionally, until onion is lightly browned and vegetables are soft, about 5 minutes.
Add tomatillos and cook, stirring occasionally, just until starting to soften, about 3 minutes.
Add cilantro and 1 1/2 cups water.
Bring to a boil, reduce heat, and simmer until tomatillos soften, 20–25 minutes.
Let cool slightly; transfer to a blender.
Purée until smooth; season with salt.
Return salsa verde to saucepan and keep warm until ready to use.
Heat oil in a large saucepan over medium.
Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes.
Add both chiles, tomatoes, and 1 1/2 cups water.
Bring to a boil, reduce heat, and simmer until tomatoes and chiles soften, 20–25 minutes.
Let cool slightly; transfer to a blender.
Purée until smooth; season with salt.
Return salsa roja to saucepan and keep warm until ready to use.
Place chicken, bay leaves, and allspice in a small pot and pour in water to cover by 1"; season lightly with salt.
Bring to a boil, reduce heat, and simmer gently until chicken is nearly cooked through (an instant-read thermometer inserted into the thickest part of chicken should register 145°F–150°F), 20–25 minutes from the time water starts simmering.
Let chicken cool at least 1 hour (it should be just warm).
If you have the time, cover and chill up to 12 hours.
Remove chicken from broth.
Pull meat from bones and shred; discard skin and bones.
Place meat in a large saucepan and pour in just enough broth to cover.
Set aside any remaining broth for another use.
Gently reheat chicken over medium-low; season with salt.
Meanwhile, mix crème fraîche and queso fresco in a small bowl to combine.
Heat oil in a small skillet over medium-high until hot but not smoking.
Submerge each tortilla in oil long enough to soften but not so long that they fall apart, 5–10 seconds each.
Transfer to a rimmed baking sheet lined with paper towels to drain.
Working one at a time, fill each tortilla with about 1/3 cup shredded chicken and roll up tightly.
Place 3 tortillas each, seam side down, into bowls.
Ladle 1/2 cup of each sauce on opposite ends of enchiladas.
Top with a big spoonful of crème fraîche mixture and scatter onion over.
Chicken can be poached and shredded 3 days ahead.
Place in a small bowl and pour in broth to submerge; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.