Alejandra Cota

Select File

Validate Cancel

Divorced Enchiladas

30 mins
50 mins
Super List
Upload a picture
To print
Enchiladas are a popular Mexican dish made with chicken fried tortillas stuffed with sauce. On this occasion we prepare divorced enchiladas: salseadas with green chile serrano sauce and red chile guajillo sauce. Served with onion rings, fresh cheese, cilantro and a little sour cream. It is the perfect dish if you are a lover of both sauces and you cannot decide which one to choose. Dare to prepare these delicious divorced enchiladas that are perfect for breakfast, lunch or dinner. We are certain they will become your favorites.
Learn more about Alejandra Cota


4 portions
  • 1 tablespoon oil, for the red sauce
  • 2 cloves garlic, for the red sauce
  • 1 onion, for the red sauce
  • 5 guajillo chilies, clean and seedless, for the red sauce
  • 6 tomatoes, for the red sauce
  • 1 cup chicken soup, for the red sauce
  • 1 pinch salt, for the red sauce
  • 1 liter Water, for the green sauce
  • 8 green tomatoes, for the green sauce
  • 3 serrano peppers, without the stem, for the green sauce
  • 1 onion, for the green sauce
  • 2 cloves garlic, cut into quarters for the green sauce
  • 1 cup fresh coriander, ½ to cook sauce and ½ to liquefy (with everything and the root), for the green sauce
  • 1 pinch salt, for the green sauce
  • 1 pinch allspices, for the green sauce
  • 1/4 cups oil, to fry the tortillas
  • 12 corn tortillas
  • 1 chicken breast, cooked and shucked
  • to taste sour cream, for serving
  • to taste fresh cheese, for serving
  • to taste onion, in hoops for serving
  • to taste fresh coriander, for serving


For the red sauce, heat a deep skillet over medium heat with the oil and cook the garlic with the onion, the guajillo chile and the tomato until they are soft. Fill with the chicken stock, boil and let reduce in half, season with salt, remove from heat and blend until a smooth sauce, strain and reserve.
For the green sauce, heat a pot over medium heat with the water, cook the tomatoes, serrano pepper, white onion, garlic and cilantro until the tomatoes change color. Remove from the water and blend with more cilantro and salt until a smooth sauce is obtained. Heat a pot over medium heat with oil and fry the sauce until it reduces and thickens slightly, season and reserve.
Heat a pan over medium heat with the oil and fry the tortillas lightly, remove and place on absorbent paper to remove excess fat.
Fill the tortillas with the shredded chicken, fold and place them on a plate, bathe in half with the red sauce and the other half with the green, serve with cheese, cream, onion and cilantro. Enjoy


It is served with white and purple onion rings, cream, fresh cheese and cilantro.


So that the sauce is perfectly strained and returns to cooking.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (7)
Alejandra Solano
27/04/2020 09:22:29
Deliciosas mmmm
fidelio fausto
11/08/2019 19:30:55
Ivonne Manzano
21/08/2018 22:29:52
Quedan super ricas !! Todo un éxito
Andrea Castro Rosales
21/08/2018 15:34:48
Se ve muy rico
Rosa Valles
26/06/2018 17:01:39
see more

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.