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Playing How To Make Enchiladas Divorciadas Skillet Pie By Rachael

"Divorced" refers to half-red sauce and half-green sauce, making this a fun weeknight meal around the holidays (or any time!).

Ingredients
For the Salsa Verde:
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • ½ white onion, finely chopped
  • 4 cloves garlic, grated or chopped
  • 1 teaspoon ground cumin
  • Salt
  • 3 serrano peppers, seeded and finely chopped (or 2 jalapeño peppers)
  • 7-8 tomatillos, peeled and rinsed, chopped
  • 2 cups chicken or beef bone broth or stock
  • About 1 cup cilantro, 1 small bunch
  • ½ lime
For the Salsa Roja:
  • 3 guajillo or ancho chili peppers, seeded and stemmed
  • 2 cups chicken or beef bone broth or stock
  • 1 clove garlic, crushed
  • ½ white onion, finely chopped
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 1 inch piece cinnamon stick
  • 1 teaspoon ground cumin, ⅓ palmful
  • 1 bay leaf
  • One 15-ounce can diced fire-roasted tomatoes
  • One 8-ounce can tomato sauce
  • Salt and pepper
  • ½ lime
For the Skillet Enchiladas:
  • 8-10 corn tortillas
  • 1 rotisserie chicken, meat pulled from bones and skin discarded (room temp or warm in microwave)
  • 1 cup Mexican crema or sour cream
  • ½ cup queso fresco, crumbled
  • 2 cups shredded Monterey Jack or Pepper Jack cheese
  • Thinly shaved or sliced white raw onions, to serve (optional)
  • Pickled jalapeño peppers, mild or hot, to serve (optional)
  • Toasted pepitas, to serve (optional)
Yield
Serves: 4
Preparation

For the green sauce, heat a medium saucepot or skillet over medium heat, add oil, 1 turn of the pan, then add onions, garlic, cumin, salt, and peppers. Cook 5 minutes to soften, add tomatillos and cook 5 minutes more, add stock and boil at low, even bubble over medium-high heat, stirring frequently, 20 minutes. Add cilantro, juice of ½ lime and puree with an immersion blender or in a high-power blender. 

For red sauce, place dried chilies in a pot with stock and reconstitute them by simmering at low boil over medium heat 10 to 12 minutes. Puree in food processor or high-power blender.

In a saucepot or deep medium skillet over medium heat, cook crushed garlic and onions in oil, 1 turn of the pan, with cinnamon, cumin, and bay, soften a few minutes, then add puree and tomatoes and cook 20 minutes. Remove bay and cinnamon, puree, season with salt and pepper and juice of ½ lime.  

For the skillet enchiladas, preheat oven to 425˚F with rack at center.

Char the corn tortillas over open flame on burner or in a cast-iron or stainless steel skillet over high heat. 

Combine chicken with crema or sour cream and the queso fresco. 

In a large cast-iron skillet, add a divided layer of verde and roja sauce. Fill charred tortillas with the chicken mixture, roll, and place down the middle of the pan using the divided sauce as a guide. Add another layer of each sauce, top with the shredded cheese and bake in the oven for 25 to 30 minutes until hot and bubbly. 

Garnish with thinly shaved or sliced white onion, mild or hot pickled jalapeño peppers, and toasted pepitas.