Name: Enchiladas Divorciadas
Yield: 4 servings
Ingredients: 1 Tbsp. vegetable oil; 1/2 white onion, coarsely chopped; 4 garlic cloves, crushed; 3 small serrano chiles, halved lengthwise, seeds removed if desired; 12 oz. tomatillos (6–7), husks removed, rinsed, halved; 1 cup cilantro leaves with tender stems; Kosher salt; 1 Tbsp. vegetable oil; 1/4 white onion, coarsely chopped; 1 garlic clove, crushed; 3 guajillo chiles, seeds removed; 2 dried chiles de árbol (optional; omit for a milder sauce); 3 plum tomatoes, quartered; Kosher salt; 1 (3 1/2–4-lb.) chicken; 6 bay leaves; 1 tsp. allspice berries; Kosher salt; 1/2 cup crème fraîche; 1/3 cup crumbled queso fresco; 1/2 cup vegetable oil; 12 (6") corn tortillas; Sliced white onion (for serving)

Three enchiladas on a ridged ceramic plate half topped with salsa verde the other half topped with salsa roja with sour...

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Why choose red or green when you can have both? Almost all the components of these stunning enchiladas can be made ahead. Here’s how to pull it off: Poach the chicken, make both sauces, and prepare the crème fraîche topping in advance. The day of, reheat the sauces and chicken, fry the tortillas, and assemble. Or to simplify, choose just one of the sauces and make a double recipe. You’ll end up with a harmonious batch of enchiladas verdes or rojas, accordingly.

Recipe notes

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