Divorced Enchiladas by Pati Jinich

Divorced Enchiladas

• Ingredients

  Ingredients
  12 Corn tortillas
  3 cups cooked chicken, shredded 
  1 jar La Costeña Salsa Ranchera
  1 jar La Costeña La Costeña Green Salsa tomatillo sauce
  1 can La Costeña whole black beans
  1 ripe roma tomato, diced
  2 tbsp white onion, chopped 
  2 tbsp cilantro, chopped 
  1 fresh jalapeño, chopped
  Juice of a lime
  1 tbsp olive oil
  Salt and pepper to taste
  1 cup romaine lettuce, sliced 
  Queso fresco, crumbled   
  Mexican crema

• Directions

  Step 1: 

  Heat one bottle of Salsa Ranchera in a small saucepan. Once hot, add 2 cups of the shredded chicken and mix well. Set aside.  Heat one bottle of Salsa verde in a small saucepan. Once hot, add 2 cups of the shredded chicken and mix well.

  Step 2: 

  In a bowl, combine the black beans with the tomato, onion, cilantro, jalapeño, lime juice, olive oil and salt. Mix well, set aside. In a preheated  comal set over medium heat, heat all the tortillas on both sides until fully heated and lightly browned. 

  Step 3: 

  One by one, place a tortilla on a plate and arrange about ¼ cup shredded cooked chicken down the middle. Roll up into a soft chubby enchilada and place seam down in a platter. 

  Step 4: 

  Continue with the rest of the tortillas making half of them with Salsa Ranchera and half of them with Salsa Verde. Heat more of each salsa in a saucepan.

  Step 5: 

  Once hot, pour over the same side as the chicken that has that salsa. Garnish with the prepared black beans, romaine lettuce, queso fresco and crema. 

• Notes

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  Nutritional Information
  
  

  Nutritional Information (Per Serving – approx. 3 enchiladas)

  • Calories: ~520 kcal
  • Protein: 32 g
  • Fat: 20 g
  • Carbohydrates: 50 g
  • Fiber: 9 g
  • Sodium: ~980 mg

  Note: Values are estimates and may vary depending on exact quantities of crema, queso fresco, and La Costeña salsas used.

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