Pairing a smoky, robust red enchilada sauce with a tangy, zesty green enchilada sauce, these Enchiladas Divorciadas take bold Mexican flavors to a whole new level. This visually stunning and festive dish is delicious, super easy to make, and a real crowd-pleaser!
What does Christmas food mean to you? Roasted turkey? Honey-glazed ham? Pecan pie? I’ll hazard a guess and say enchiladas probably didn’t come to mind!
Nevertheless, that’s what we’re talking about today! Enchiladas Divociadas, or Christmas enchiladas, are so-called because of their vibrant mix of red and green sauces. They look like Christmas on a plate, Mexican-style!
For this Enchiladas Divorciadas recipe, we’ll be using my homemade red and green enchilada sauces. Not only do they clash in color, but they also differ in flavor. Red enchilada sauce is smoky and rich, whereas green sauce is zesty and herbaceous. Mix the two together over a simple base of rotisserie chicken-stuffed tortillas (corn or flour), and you have a visually stunning mix of classic holiday colors that’s loaded with bold, spicy, warming flavors. Sprinkle on some Queso Fresco, top with homemade Mexican crema, and it’s suddenly Christmas, no matter the time of year!
Tortillas – corn or flour
When making Mexican enchiladas, corn tortillas are the way to go if you want that authentic flavor and texture. They soak up the sauce just right, stay firm without getting too mushy, and bring that classic, slightly toasty taste that just works with the fillings. Plus, they hold their shape better, so they don’t fall apart when you roll ‘em up.
That said, flour tortillas can be used if you like a softer, chewier bite. They’re easier to roll without cracking, which is great if you’re making bigger, more stuffed enchiladas. But they soak up a lot more sauce, which can make them a little too soft or soggy after baking. Also, their mild flavor doesn’t quite hit the same as corn.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Rotisserie Chicken Meat – Pre-cooked and ready to go, shredded rotisserie chicken meat is an easy and tasty filling for any enchilada. A whole rotisserie chicken should provide 4 cups of white meat, but you can also use dark meat. Roast your own chicken if you prefer.
- Green Enchilada Sauce – One half of the ‘Christmas’ sauce duo, this sauce is bright, tangy, and herbaceous. Make your own in under 30 minutes.
- Red Enchilada Sauce – In contrast, red sauce is deep, earthy, and smoky. This one tastes best when it’s also made from scratch.
- Corn Tortillas or Flour Tortillas – You can make this Enchiladas Divorciadas recipe with either! Corn tortillas must be fried in oil before rolling, whereas flour tortillas require a simple heating through.
- Toppings – These are optional and interchangeable, but here’s what I like on my Christmas enchiladas:
- Mexican Crema – Follow my recipe for a simple homemade take on this iconic creamy Mexican topping!
- Queso Fresco – Soft, moist, and mild, a sprinkling of Queso Fresco or Cotija cheese helps balance out some of the heat in this dish.
- Fresh Cilantro – Bright, citrusy cilantro elevates the strong, vibrant flavors of these Enchiladas Divorciadas.
- White Onion – A sprinkle of raw, diced onion adds a bit of crunch and a clean, acidic note that contrasts with the savory nature of this dish.
How to Make Enchiladas Divorciadas
- Prepare the Ingredients. Remove the meat from a rotisserie chicken and shred. Heat the tortillas, depending on which type you’ll be using.
- Corn Tortillas: Heat 2 tablespoons of neutral oil in a pan, then fry each corn tortilla for about 15 seconds on each side, until all are soft and pliable. Transfer each in turn to a paper towel-lined plate to drain.
- Raw Flour Tortillas: Heat raw flour tortillas, one at a time, on a hot, dry skillet, turning after 30 seconds. Remove the tortilla from the pan when light brown spots appear and it starts to puff up.
- Pre-Cooked Tortillas: Wrap each one in a damp paper towel and microwave for 20 seconds.
- Assemble Enchiladas. Fill each tortilla with chicken and roll tightly. Place seam side down on a plate, then spoon hot red enchilada sauce over one half and hot green enchilada sauce over the other.
- Serve. Top with your choice of crema, Queso Fresco, cilantro, and diced white onions before digging in.
- Cast-Iron Skillet – Especially if using flour tortillas, even heat distribution is essential for heating the tortillas without burning. A low-quality pan will have hot and cold spots, which will overcook some areas of the tortilla while leaving others undone.
Storing and Reheating
If you don’t want soggy enchiladas, it’s important to store the sauces separately. Keep the sauces in jars, then place the filled tortillas in a separate airtight container and refrigerate the lot for up to 3 days.
To reheat, preheat an oven to 350 degrees F. Place leftovers in an oven-safe dish, pour the sauces over top, then cover with foil and reheat for 20 minutes before tucking in.
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Frequently Asked Questions
They are called Enchiladas Divorciadas because the dish features both red and green sauces, symbolizing “divorced” salsas that are separated on the plate. The name highlights the idea that you don’t have to choose between the fiery red and the tangy green, offering the best of both worlds.
Of course! The rest of the recipe won’t change a bit if you want to switch up the protein, as the meat is cooked ahead of time. Try beef or pork, or cook up and shred a young jackfruit for a vegetarian option!
Not at all! The name Christmas enchiladas only comes from the green and red colors on the plate, which are traditionally Christmas colors. Yes, many people will serve this dish during the holidays because of the theme, but it’s not a traditional holiday meal by any means. And even if it was, that shouldn’t stop you from enjoying them any time of year!
There’s no baking in this recipe, so it’s unlikely to be a moisture management issue. Ensure you properly warm your tortillas before assembling, even if they’re pre-cooked. Cold tortillas absorb sauce really quickly. It’s also essential that your Enchiladas Divorciadas don’t sit for long before serving, as they will turn to mush.
Spice Blends for Sale
Corn tortillas:
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In a pan, heat 2 tablespoons of neutral oil. Fry the corn tortillas on both sides until they are soft and pliable, about 15 seconds per side. Transfer to the towel-lined plate to drain and repeat with the remaining tortillas. Fill and roll each tortilla with shredded chicken and set aside.
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Place the filled tortillas seam side down on a plate, and pour one half with green enchilada sauce (salsa verde) and the other half with red enchilada sauce (salsa roja).
Flour tortillas:
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Heat raw tortillas on a hot, dry skillet or comal, turning after 30 seconds and cook another 30 seconds or light brown spots start to appear and it puffs up. If using cooked flour tortillas, wrap in damp paper towels and microwave 20 seconds. Fill and roll each tortilla with shredded chicken and set aside.
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Place the filled tortillas seam side down on a plate, and pour one half with hot green enchilada sauce (salsa verde) and the other half with hot red enchilada sauce (salsa roja).
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Garnish with crema, Queso Fresco or Cotija cheese, cilantro and or diced white onions.
- You should be able to get 4 cups of white meat from a large rotisserie chicken, or you can roast a whole chicken. If you prefer, use dark meat, or a combination of white and dark.
- Nutrition does not include the optional toppings of crema, cheeses.
Calories: 274kcal | Carbohydrates: 21g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 91mg | Sodium: 1173mg | Potassium: 64mg | Fiber: 3g | Sugar: 7g | Vitamin A: 641IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
