Enchiladas Divorciadas (a.k.a. Christmas Enchiladas)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortilla enchiladas split between red chile sauce and green salsa, topped with queso oaxaca and cotija, served with sour cream and cilantro. A celebratory Mexican dish that gives you the best of both enchilada styles.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups Red Chile Sauce
- 1 pound tomatillos (husked, and rinsed)
- 1 white onion (peeled, and quartered)
- 4 garlic cloves
- 2 serranos (stems removed)
- 1 cup cilantro leaves
- 1 cup chicken broth
- 2 tablespoon flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- ½ cup canola oil (for frying)
- 8 corn tortillas (preferably white)
- 1 cup Queso Oaxaca (shredded)
- 3 cups poached shredded chicken
- 1/2 cup queso fresco (crumbled)
- 4 green onion (sliced, optional)
- sour cream (optional)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 1289mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 522mg
- Calcium
- 190mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1289MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.