Enchiladas Divorciadas de Camarón (Divorced Shrimp Enchiladas)


When I cook for a demonstration the number one question I am asked is, “Where do you buy your groceries?” I think people are very surprised when I tell them I purchase most of my ingredients at my local King Soopers. My goal on this blog or at cooking demos is to share traditional Mexican dishes made with everyday ingredients with extraordinary flavor. Sure there are some ingredients that King Soopers might not carry, but usually I find all the basics I need for my everyday Mexican cooking.

This dish is a perfect example of the great brands offered at King Soopers – Simple Truth, Private Selection, and Kroger are all great brands that are affordable and I highly recommend.


With Mexican Independence Day almost here I wanted to share a traditional festive dish that is simple to make, not only for the holiday, but any day of the week. The two salsas and sour cream are the colors of the Mexican flag and set the perfect mood to celebrate. These enchiladas are mild and the entire family can enjoy them. If you like your salsas on the spicy side, feel free to add extra serrano peppers to the sauce. I’m all about spice, but both of these salsas are so tasty that I did not miss the burning fire that I usually crave when eating enchiladas.

We Mexicans sure come up with some funny names for our food. These enchiladas are called “divorciadas” which means divorced and simply divides sauces into different colors. I have also seen them called Christmas enchiladas in New Mexico, representing the colors of Christmas.


The red sauce is salsa entomatada and is mild but very flavorful. “Entomatada” translates to tomato sauce. Rather than red chile being the base of the sauce, this sauce is made with tomatoes. I have lots of garden tomatoes and the fresh ingredients in my garden inspired this sauce. This sauce is simple to make by boiling tomatoes with garlic and serrano for a little bit of a kick.

The green sauce is a roasted tomatillo chile salsa. This year I did not plant a tomatillo plant, fortunately tomatillos are readily available at King Soopers. This salsa is tangy and a little spicier than the red sauce and has a robust flavor.

When you’re feeling indecisive try these enchiladas divorciadas de camarón — These irreconcilable enchiladas are filled with juicy grilled shrimp, melted monterrey jack cheese, and diced onion — one enchilada covered with salsa entomatada and the other with roasted tomatillo chile salsa. Drizzle the enchiladas with sour cream and sprinkle with queso fresco. I prefer black beans with this dish, but feel free to serve these enchiladas with the side dish of your choice.


Enchiladas Divorciadas de Camarón (Divorced Shrimp Enchiladas)


Salsa Entomatada

  • 1 pound tomatoes
  • 1 serrano, stem removed
  • 2 garlic cloves
  • 1 tablespoon flour
  • ¼ teaspoon salt
  • 1 tablespoon olive oil

Roasted Tomatillo Chile Salsa:

  • 1 pound tomatillos, husked, and rinsed
  • 1 white onion, peeled, and quartered
  • 4 garlic cloves
  • 2 serranos, stems removed
  • 1/4 teaspoon ground cumin
  • Handful cilantro leaves
  • 1 cup chicken stock
  • 2 tablespoon flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Grilled Shrimp:

  • 1 pound extra large raw shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • Kosher salt
  • Ground black pepper


  • ½ cup canola oil, for frying
  • Corn tortillas, preferably white
  • 1 medium white onion, diced
  • Shredded monterrey jack cheese
  • Crumbled queso fresco
  • Sour cream


Salsa Entomatada:

  1. Place tomatoes, serrano, and garlic in a saucepan and cover with water. Cook over medium heat for about 15 to 20 minutes until soft.
  2. With a slotted spoon transfer the tomatoes, serrano, and garlic to a blender.
  3. Add flour and salt and purée until smooth.
  4. Add salt to taste.
  5. Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.

Roasted Tomatillo Chile Salsa:

  1. On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.
  2. Add cumin, cilantro, chicken stock, flour, and salt, and purée until smooth.
  3. Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.

Grilled Shrimp:

  1. Brush shrimp with olive oil, sprinkle them with a little bit of salt and pepper.
  2. Preheat griddle on medium to medium-high heat. Lay the shrimp on the hot griddle and cook for 2 to 3 minutes per side. The meat will turn opaque and white as it cooks. Remove from the heat so it doesn’t over cook and get tough or rubbery.
  3. Chop shrimp.

Assemble Enchiladas:

  1. In a large skillet, heat canola oil until hot. Fry tortillas until softened. Drain on paper towels. Place lightly fried tortillas, one at a time, in the skillet of warm sauce, turning to coat.
  1. Place a coated tortilla on a serving plate. On one half place some shrimp, diced onion, and shredded cheese and fold in half. Drizzle warm salsa over enchiladas, drizzle with crema, and top with queso fresco.
  2. Alternate with different salsas.
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This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.