If you like both green and red sauce in enchiladas, there is no need to choose one or the other, as you can make enchiladas divorciadas to get the best of both worlds.

The dish's name means "divorced enchiladas," and it's easy to tell why: Each tortilla is sauced with half green and half red salsa, so you get both types on each roll.

Start by pouring canned green enchilada sauce along a rectangular baking dish's top half (lengthwise). Pour the red sauce along the bottom half.

Fill your tortillas, roll, and place seam-side down so each is on half green sauce and half red. Cover with shredded cheese, add more sauce on each side, and bake until browned.