{"id":331586,"date":"2025-12-05T19:42:49","date_gmt":"2025-12-05T19:42:49","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/enchiladas-divorciadas-christmas-enchiladas-kevin-is-cooking\/"},"modified":"2025-12-05T19:42:49","modified_gmt":"2025-12-05T19:42:49","slug":"enchiladas-divorciadas-christmas-enchiladas-kevin-is-cooking","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=331586","title":{"rendered":"Enchiladas Divorciadas (Christmas Enchiladas) | Kevin Is Cooking"},"content":{"rendered":"


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Pairing a smoky, robust red enchilada sauce with a tangy, zesty green enchilada sauce, these <\/em>Enchiladas Divorciadas<\/em><\/strong> 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!<\/em><\/p>\n

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What does Christmas food mean to you? Roasted turkey? Honey-glazed ham? Pecan pie? I\u2019ll hazard a guess and say enchiladas probably didn\u2019t come to mind!<\/p>\n

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Nevertheless, that\u2019s what we\u2019re 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!<\/p>\n

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For this Enchiladas Divorciadas recipe, we\u2019ll be using my homemade red<\/a> and green<\/a> 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<\/a> or flour<\/a>), and you have a visually stunning mix of classic holiday colors that\u2019s loaded with bold, spicy, warming flavors. Sprinkle on some Queso Fresco, top with homemade Mexican crema<\/a>, and it\u2019s suddenly Christmas, no matter the time of year!<\/p>\n

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Tortillas \u2013 corn or flour<\/h2>\n

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\u2019t fall apart when you roll \u2018em up.<\/p>\n

That said, flour tortillas can be used if you like a softer, chewier bite. They\u2019re easier to roll without cracking, which is great if you\u2019re 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\u2019t quite hit the same as corn.<\/p>\n<\/div>\n

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Ingredient Notes and Substitutions<\/h2>\n<\/p>\n

(Be sure to check the recipe card for a full list of ingredients and quantities)<\/p>\n