From the heart of Mexico City comes this delicious, creamy and tasty dish. The go-to dish for many capitalinos!
• In a medium pot, place water, chicken, garlic, onion and celery and bring to a boil. Cook for 20 minutes or until chicken if fully cooked. Remove chicken and shred in a bowl. Reserve one cup of broth.
• In a blender, add the Mexico City sauce, sour cream and chicken broth; season to taste, and puree until smooth.
• Heat oil in a large skillet over medium-high heat. Working in batches, fry tortillas in oil until pliable, about 15 seconds on each side. Transfer tortillas to a plate covered with paper towels, drain.
• Toss chicken with ½ cup of the sauce until evenly coated. Divide chicken evenly among tortillas and roll tightly around chicken. Place two rolled tortillas on each plate and cover generously with the remaining sauce. Top with shredded cheese and serve immediately. Provecho!
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Serving Size: 1 Serving (860g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1198 | ||
Calories from Fat: 314 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.9g | 47 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 51.5mg | 16 % | |
Sodium 744.9mg | 26 % | |
Potassium 910.3mg | 24 % | |
Total Carbohydrate 187g | 55 % | |
Dietary Fiber 27.5g | 110 % | |
Sugars, other 159.5g | ||
Protein 43.3g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1198
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