This version is distinctive because it’s topped with both a rich red sauce and dollops of vibrant salsa verde, creating a “divorciadas” style look that is as flavorful as it is colorful.

Ingredients:

The Filling:

1 lb ground beef

1/2 white onion, finely diced

2 cloves garlic, minced

1 tsp ground cumin

Salt and pepper to taste

The Red Enchilada Sauce:

1/4 cup vegetable oil

2 tbsp all-purpose flour

1/4 cup chili powder

2 cups beef broth

1/2 tsp garlic powder

1/2 tsp dried oregano

The Assembly & Toppings:

10–12 corn tortillas

2 cups cheddar or Mexican blend cheese, shredded

1/2 cup salsa verde (for the green dollops)

Toppings: Sour cream, diced tomatoes, and shredded lettuce