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These hearty enchiladas are filled with a combination of fragrant, Mexican-spiced rice and chicken, black beans, and sautéed peppers. For a vibrant finish, we're baking it all under layers of verdant tomatillo-poblano sauce and smoky guajillo chile sauce—showcasing the visible divide between red and green sauces for which enchiladas divorciadas (or divorced enchiladas) is known.
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