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Alejandra

Alejandra Cota

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Divorced Enchiladas

30 min
50 min
Easy
4.83
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329
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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.
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Ingredients

4 servings
  • 1 tablespoon of oil for the red sauce
  • 2 cloves of garlic for the red sauce
  • 1 piece of onion for the red sauce
  • 5 pieces of guajillo chili pepper clean and seedless, for the red sauce
  • 6 pieces of tomato for the red sauce
  • 1 Cup of chicken soup for the red sauce
  • 1 pinch of Salt for the red sauce
  • 1 liter of Water for the green sauce
  • 8 pieces of green tomato for the green sauce
  • 3 pieces of serrano pepper without the stem, for the green sauce
  • 1 piece of onion for the green sauce
  • 2 cloves of garlic cut into quarters for the green sauce
  • 1 Cup of coriander ½ to cook sauce and ½ to liquefy (with everything and the root), for the green sauce
  • 1 pinch of Salt for the green sauce
  • 1 pinch of allspices for the green sauce
  • 1/4 of Cup of oil to fry the tortillas
  • 12 pieces of Corn tortillas
  • 1 piece of chicken breast cooked and shucked
  • to taste of sour cream for serving
  • to taste of fresh cheese for serving
  • to taste of onion in hoops for serving
  • to taste of coriander for serving

    Preparation

    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

    PRESENTATION

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

    TIPS

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

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    177
    kcal
    8.9%
    Carbohydrates
    4.5
    g
    1.5%
    Proteins
    2.9
    g
    5.8%
    Lipids
    17.6
    g
    27%
    Fiber
    1.8
    g
    3.5%
    Sugar
    1.5
    g
    1.7%
    Cholesterol
    1.9
    mg
    0.6%
    Esha
    Rate this tip
    Ratings (6)
    fidelio fausto
    11/08/2019 19:30:55
    Excelente
    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
    Mmmmm
    Brenda Correa
    20/06/2018 17:18:58
    Lo que me gusta
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