EnchiladasMedium

Divorced Enchiladas

Name: Divorced Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 Serrano chilli; 4 Guajillo chilli; 2 Chilli de árbol; 0.5 White onion; 0.25 cup Fresh coriander; 0.5 cup Soured cream; 4 Tomato; 0.5 cup Vegetable oil; 300 g Shredded chicken breast; 3 Garlic clove; 1 to taste Salt; 300 g Tomatillo; 8 Corn tortilla; 150 g Fresh cheese (queso fresco)

55 min (30 prep + 25 cook) Medium 4 servings Ciudad de México

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Two enchiladas side by side: one in green sauce, one in red, separated by cream.

About this recipe

Enchiladas divorciadas are a playful and colourful dish where two enchiladas are served together - one bathed in green sauce, the other in red - separated by a line of cream. The name alludes to the 'separation' of the two sauces. They are a favourite at Mexican breakfast and brunch.

History & Origin

Enchiladas divorciadas are an ingenious creation of Mexico City cuisine that probably emerged in the mid-twentieth century in the fondas of the capital. Their humorous name alludes to the 'separation' of the two salsas on the plate: the green enchiladas on one side and the red on the other, divided by a line of cream acting as the 'mediator'. This dish reflects the playful and creative character of Mexican gastronomy, which seeks not only flavour but also narrative in its dishes. They are especially popular as a breakfast in restaurants and cafes throughout Mexico, where they are served with fried eggs or chicken. A fun fact: some restaurants also offer enchiladas 'reconciliadas', where both salsas are mixed together as a sign of marital peace.

Estimated cost

£8.90

Total cost

£2.23

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

441

Calories

15g

Protein

44g

Carbohydrates

18g

Fat

Fibre

861mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Make the salsa verde: boil the tomatillos and serrano chillies for 10 minutes. Blend with half an onion, 1 garlic clove, coriander and salt until smooth. Fry in a little oil for 5 minutes.
2
Make the salsa roja: devein the guajillo and árbol chillies, toast on a comal and soak for 20 minutes. Blend with the roasted tomatoes, onion, garlic and salt. Strain and fry for 5 minutes.
3
Heat oil in a frying pan and pass each tortilla through for 5 seconds on each side to soften. Drain.
💡 Tuck a small figurine or dried bean into the dough before sealing - this is the traditional surprise.
4
Fill each tortilla with shredded chicken and roll up. Prepare 4 enchiladas per person (2 for each sauce).
5
On each plate, place 2 enchiladas on one side and 2 on the other. Bathe one pair in salsa verde and the other in salsa roja.
💡 The idea is that the two sauces do not mix on the plate - that is why they are 'divorced'.
6
Draw a line of soured cream between the green and red enchiladas, separating them.
7
Top both sides with crumbled fresh cheese. Serve immediately.
💡 Piloncillo can be hard to break - warm it briefly in the microwave or tap it with a hammer wrapped in a tea towel.