Enchiladas divorciadas. Red and green chicken enchiladas. Ingredients: 2 Chicken breast 5 Tomatoes 1/2 Onion 5 Garlic cloves Pinch Cumin Pinch of Cinnamon powder Salt Pepper Pinch of Cumin Complete seasoning 2 Bay leaves 16 tortillas Instructions: Cook the chicken on your instant pot soup/broth Chopped onion, garlic red / green pepper, tomatoes. Heat your Always Pan and fry all the veggies once the chicken is cooked shredded add it to the pan and mix. Add the spices to taste. Fry the tortillas and make the enchiladas. 1/2 green salsa and 1/2 red salsa. Put in the oven for 20 min at 400 so the cheese melts. Add refried beans on the side and Mexican cream to the top. Salsa Verde 12 tomatillos 2 garlic 1/4 onion 1 cup of cilantro 2 Serrano chiles Put everything except cilantro in the oven to broil for 10 min after done blend with the cilantro. Salsa Roja: 12 red roma tomatoes 1/4 of onion 2 garlic cloves 1/2 of chipotle chiles (can chipotles) Put everything to broil in the oven except for the chipotles Chiles for 10 min and once is cooked blend and add the chipotles Chiles. Add sal to taste. adrismexicankitchen foodblog recipe LTKfamily LTKhome