Divorced enchiladas

Divorced enchiladas

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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. 


  • 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

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Pati Jinich
Pati Jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.