Chilaquiles Divorciadas

Every Friday growing up, we had red enchiladas for dinner. And if there happened to be leftover sauce, I would always hope my grandma would make chilaquiles rojos for breakfast the next day. My grandma used to lightly fry the tortillas to make the chilaquiles a bit soggy, but I like my tortillas fried a bit longer so the chilaquiles are crunchier when they are served.

This recipe calls for both a red (rojo) sauce and a green (verde) salsa. In New Mexico, a dish