Enchiladas Divorciadas (Green and Red Enchiladas)

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   In a small saucepan, combine the New Mexico chiles, ancho chile, optional Chile árbol, tomatillos, and jalapeño or Serrano peppers. Cover with water, bring to a boil over high heat.
   ≈0:19
2. 2
   Make the green enchilada sauce: blend the cooked tomatillos, green peppers, a few Chile árbol peppers, 4 garlic cloves, 1/4 onion, a small handful of cilantro, corn masa, salt, garlic powder, onion powder, and chicken broth until completely smooth.
   ≈0:59
3. 3
   Make the red enchilada sauce: blend the cooked red peppers, 5 garlic cloves, ground cumin, oregano, salt, black pepper, and corn masa with water until completely smooth.
   ≈1:39
4. 4
   Heat oil in a pan over medium-high heat. Strain the red sauce into the hot oil, add white vinegar and a bit more water, and simmer while stirring. Taste and adjust salt as needed.
   ≈2:09
5. 5
   Prepare the green sauce using the same method: heat oil in a pan over medium-high heat, strain the green sauce into the hot oil, and simmer while stirring. Taste and adjust salt as needed.
   ≈2:42
6. 6
   Prepare the green enchiladas: lightly fry each corn tortilla over medium-low heat for about 5 seconds until it blisters.
   ≈3:08
7. 7
   Prepare the red enchiladas: dip each corn tortilla into the red sauce and fry it in oil until coated.
   ≈3:22
8. 8
   Roll the green enchiladas: dip each prepared tortilla in the green sauce, add some precooked chicken and sauce, top with the cheese blend (queso Oaxaca, queso fresco, and diced onion), and place on a serving plate. Repeat.
   ≈3:45
9. 9
   Prepare the red enchiladas in the same manner, topping with the cheese blend.
   ≈4:06
10. 10
    Finish plating: drizzle the remaining red and green sauces over their respective enchiladas, add cheese, and serve immediately while hot.
    ≈4:20