Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
Why choose red or green when you can have both? Almost all the components of these stunning enchiladas can be made ahead. Here’s how to pull it off: Poach the chicken, make both sauces, and prepare the crème fraîche topping in advance. The day of, reheat the sauces and chicken, fry the tortillas, and assemble. Or to simplify, choose just one of the sauces and make a double recipe. You’ll end up with a harmonious batch of enchiladas verdes or rojas, accordingly.