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Best Easy Enchiladas Divorciadas Recipe

Name: Best Easy Enchiladas Divorciadas Recipe
Total time: 45 min
Yield: 270 g
Ingredients: corn tortillas 6 pieces; cooked shredded chicken breast 2 cups; shredded Monterey Jack cheese 1 cup; sour cream 0.5 cup; vegetable oil 2 tbsp; prepared salsa verde (green sauce) 1 cup; prepared salsa roja (red sauce) 1 cup; fresh cilantro, chopped 0.25 cup; chopped white onion 0.25 cup; salt 0.5 tsp; black pepper 0.25 tsp

Two enchiladas on one plate — one in green sauce, one in red — symbolizing a delicious disagreement. This fun, protein-packed chicken dish is a family favorite that showcases both classic salsas.

Cook 45 min Difficulty NORMAL 385 kcal

#high protein #family friendly #mexican #weeknight dinner

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Ingredients

Main ingredients

corn tortillas 6 pieces
cooked shredded chicken breast 2 cups
shredded Monterey Jack cheese 1 cup
sour cream 0.5 cup
vegetable oil 2 tbsp

Seasonings/Sauce

prepared salsa verde (green sauce) 1 cup
prepared salsa roja (red sauce) 1 cup
fresh cilantro, chopped 0.25 cup
chopped white onion 0.25 cup
salt 0.5 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 36 g 37%

Protein 26 g 27%

Fat 15 g 36%

Serving size 270g

Cooking steps

1

Preheat your oven to 375°F (190°C), ensuring it's fully hot before assembling.
2

In a medium skillet over medium heat, add 1 tbsp vegetable oil and warm half the tortillas for 1 minute per side to make them pliable; repeat with the remaining oil and tortillas.
3

Lay out each tortilla, fill with chicken, a sprinkle of cheese, and a pinch of salt and pepper, then roll tightly into enchiladas.
4

Place three enchiladas in one side of a baking dish and spoon salsa verde over them; place the other three next to them and cover with salsa roja.
5

Sprinkle the rest of the cheese evenly over both sets of enchiladas, cover with foil, and bake for 15–18 minutes until heated through and the cheese is melted.
6

Serve two enchiladas per plate: one with green sauce, one with red. Garnish with sour cream, cilantro, and chopped onion just before serving.

Personalized Q&A

Q. What's the key ingredient in this enchiladas divorciadas recipe?

The core ingredient is cooked shredded chicken breast, which provides the hearty, protein-rich filling for the enchiladas. The two distinct sauces—salsa verde and salsa roja—are also essential, giving each enchilada its unique flavor and color.

Q. How do I prevent my enchiladas from falling apart or getting soggy?

Lightly warming the tortillas in oil as described in Step 2 makes them flexible and less likely to crack when rolling. Using just enough sauce to cover the enchiladas (not drench them) helps maintain their structure while baking.

Q. What is the best way to ensure each enchilada is evenly heated?

Bake the assembled enchiladas covered with foil at 375°F for 15–18 minutes. This heat level ensures the cheese melts fully and the filling is warmed without drying out the tortillas.

Q. How many calories and how much protein are there per serving?

Each serving contains about 385 kcal and 26 grams of protein, making this dish both satisfying and protein-packed. The protein accounts for approximately 27% of total calories.

Q. Which sauce has a bigger impact on the overall flavor?

Both the salsa verde and salsa roja play distinct roles, but each sauce can dramatically change the profile: salsa verde brings brightness from tomatillos, while salsa roja offers deeper, roasted flavors. Including both gives the dish its trademark 'divorciadas' contrast.

Best Easy Enchiladas Divorciadas Recipe

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