Alejandra Cota

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Alejandra Cota

Divorced Enchiladas

Name: Divorced Enchiladas
Prep time: 80 min
Cook time: 80 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

30 mins

50 mins

Low

4.857143

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Alejandra Cota

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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 portions

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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