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Chicken Enchiladas Divorciadas
with White Rice & Black Beans
35 MIN
+$1.99/serving
4 Servings
From the Test Kitchen
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.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories840 Cals (est.)
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fresh
ingredients
Title
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18 oz Pork Chorizo
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8 Flour Tortillas
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½ cup Long Grain White Rice
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1 15.5-Oz Can Black Beans
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⅓ cup Guajillo Chile Pepper Sauce
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⅓ cup Tomatillo-Poblano Sauce
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½ cup Sour Cream
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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½ lb Sweet Peppers
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4 oz Shredded Cheddar & Monterey Jack Cheese Blend
step-by-step
instructions
1
Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, half the spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Cook the chorizo
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo and a pinch of the remaining spice blend (you will have extra). Cook, stirring frequently, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
3
Prepare the remaining ingredients
Wash and dry the peppers. Cut off and discard the stems; remove the cores. Halve lengthwise, then medium dice. Drain and rinse the beans.
4
Cook the peppers
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat.
5
Make the filling
To the bowl of cooked chorizo, add the cooked rice, drained beans, cooked peppers, half the sour cream, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.
6
Make the enchiladas & serve your dish
Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. Top half the enchiladas with the tomatillo sauce. Top the remaining enchiladas with the guajillo sauce. Evenly top with the cheese; season with salt and pepper. Bake the enchiladas 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas topped with the remaining sour cream. Enjoy!
1
Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, half the spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Cook the chorizo
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo and a pinch of the remaining spice blend (you will have extra). Cook, stirring frequently, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
3
Prepare the remaining ingredients
Wash and dry the peppers. Cut off and discard the stems; remove the cores. Halve lengthwise, then medium dice. Drain and rinse the beans.
4
Cook the peppers
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat.
5
Make the filling
To the bowl of cooked chorizo, add the cooked rice, drained beans, cooked peppers, half the sour cream, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.
6
Make the enchiladas & serve your dish
Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. Top half the enchiladas with the tomatillo sauce. Top the remaining enchiladas with the guajillo sauce. Evenly top with the cheese; season with salt and pepper. Bake the enchiladas 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas topped with the remaining sour cream. Enjoy!
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