Name: Divorced Enchiladas
Prep time: 80 min
Cook time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon vegetable oil, for red sauce; 2 cloves garlic, for red sauce; 1 onion, for red sauce; 5 guajillo chiles, clean and seedless, for red sauce; 6 tomatoes, for red sauce; 1 cup chicken broth, for red sauce; 1 pinch salt, for red sauce; 1 liter water, for green sauce; 8 tomatillos, for green sauce; 3 serrano chiles, without tail, for green sauce; 1 onion, for green sauce; 2 cloves garlic, cut into quarters for green sauce; 1 cup fresh cilantro, ½ for cooking sauce and ½ for blending (with root), for green sauce; 1 pinch salt, for green sauce; 1 pinch allspice berry, for green sauce; 1/4 cups vegetable oil, for frying tortillas; 12 corn tortillas; 1 chicken breast, cooked and shredded; sour cream, for serving; queso fresco, for serving; onion, in rings for serving; fresh cilantro, for serving

Preparation

30 mins

50 mins

Low

For the red sauce, heat a deep skillet over medium heat with the oil and cook the garlic with the onion, guajillo chili, and tomato until soft. Fill with chicken broth, bring to a boil, and let reduce by half, season with salt, remove from heat, and blend until smooth, strain, and set aside. For the green sauce, heat a small pot over medium heat with the water, cook the tomatoes, serrano chili, white onion, garlic, and cilantro until the tomatoes change color. Remove from the water and blend with more cilantro and salt until smooth. Heat a small pot over medium heat with oil and fry the sauce until it reduces and thickens slightly, season, and set aside.