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5 from 1 vote

Enchiladas Divorciadas de Camarón (Divorced Shrimp Enchiladas)

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.
The green sauce is a roasted tomatillo chile salsa.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 to 8 servings
Calories: 395kcal

Ingredients

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
  • 1 cup 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

Enchiladas:

  • ½ cup canola oil for frying
  • corn tortillas preferably white
  • 1 medium white onion diced
  • shredded monterrey jack cheese
  • crumbled queso fresco
  • sour cream

Instructions

Salsa Entomatada:

  • Place tomatoes, serrano, and garlic in a saucepan and cover with water. Cook over medium heat for about 15 to 20 minutes until soft.
  • With a slotted spoon transfer the tomatoes, serrano, and garlic to a blender.
  • Add flour and salt and purée until smooth.
  • Add salt to taste.
  • 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:

  • On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.
  • Add cumin, cilantro, chicken stock, flour, and salt, and purée until smooth.
  • 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:

  • Brush shrimp with olive oil, sprinkle them with a little bit of salt and pepper.
  • 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.
  • Chop shrimp.

Assemble Enchiladas:

  • 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.
  • 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.
  • Alternate with different salsas.

Notes

If you like your salsas on the spicy side, feel free to add extra serrano peppers to the sauce.

Nutrition

Calories: 395kcal | Carbohydrates: 18g | Protein: 19g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 192mg | Sodium: 1142mg | Potassium: 608mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1039IU | Vitamin C: 48mg | Calcium: 140mg | Iron: 3mg