These red and green enchiladas are inspired by my trips to Santa Fe, New Mexico! I love visiting Santa Fe for my fill of saucy burritos, enchiladas and breakfast dishes. Whenever the server asks if I want red sauce, green sauce or both, the answer is always both. They call it Christmas-style or divorciadas (divorced).

Coming to you just in time for Christmas or Christmas Eve dinner, these enchiladas are a festive and delicious main dish. They’re stuffed with vibrant vegetables, spinach, black beans, and enough cheese to qualify as a holiday meal.

I’ve been keeping this recipe on reserve for the holidays, and I just now realized that I poured the enchilada sauce in the wrong fashion. In Santa Fe, they split the sauce down the middle of the enchiladas, so each enchilada features both red and green sauce. Although, my way may be a little easier to distribute (and you can always just eat two enchiladas to get one of each)!

Do as you wish—the ingredients and quantities will remain the same. You’ll find side dish suggestions to round out your meal below. Wishing you a healthy and happy holiday season!

Watch How to Make Christmas Enchiladas

Christmas Enchilada Sauce Notes

For this recipe, you’ll need to make both red sauce and green sauce. Both recipes are quite simple.

You can make double the enchiladas to use up both sauces (perfect if you’re serving a crowd) or simply freeze half of each for a future batch of Christmas enchiladas. Another option? Keep both in the fridge and drizzle them over improvised dishes like quesadillas and eggy breakfasts.