Enchiladas de res divorciadas

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese offers fewer calories, while Monterey Jack is usually cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein and can be used as a healthier substitute.

Prepare the red sauce by heating 2 tablespoons of vegetable oil in a pan and adding the guajillo chiles, árbol chiles, chipotle chiles, garlic, chopped onion, diced tomatoes, tomato puree, beef broth, salt, and pepper. Cook until well combined and set aside.

In another pan, heat 1 tablespoon of vegetable oil and sauté the finely chopped garlic and sliced onion until translucent.

Add the shredded beef to the onion and garlic mixture and stir to combine.

Prepare the green sauce by heating 1 tablespoon of vegetable oil in a separate pan. Sauté the garlic and onion until fragrant.

Add the cuaresmeño chiles, tomatillos, cilantro, chicken broth, and cumin to the pan. Cook until everything is well blended and set aside.

Fry the corn tortillas in enough vegetable oil until they are slightly crispy.

Assemble the enchiladas by filling each tortilla with the beef mixture, rolling them up, and placing them in a serving dish.

Top the enchiladas with the red and green sauces, sprinkle with cheese, and serve with pico de gallo.

Cooking Techniques

Spice Level:

Dietary

Allergens