Known as the "hangover meal", chilaquiles are much more than a good cure for hangover. They are great for brunch or dinner.
• Place the chicken, water, garlic cloves, onion, parsley and salt in a large saucepan. Cover and simmer until chicken is tender, about 20 minutes. Remove and shred the chicken. Reserve 2 cups of the stock.
• Cut tortillas in half and cut each half into 3 pieces. Place ¼” oil in a large skillet. Heat oil over high-heat, when really hot but not smoking; add a bunch of the tortilla pieces making sure they don’t overlap, and fry, stirring constantly, until they are golden and crisp, 3 to 4 minutes. Place a paper towel on top of a plate and transfer fried tortillas to the plate. Repeat until all the tortillas are fried.
• Pour the Mexico City sauce in a medium sauce pan, add one cup of the reserved broth and the chopped cilantro. Bring to a boil. Lower the heat and cook, uncovered for 5 minutes. Add the epazote and lower the heat.
• Add the tortillas and the shredded chicken and stir carefully. Serve chilaquiles on each plate and top with cream and cheese. Provecho!
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Serving Size: 1 Serving (807g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1339 | ||
Calories from Fat: 372 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.3g | 55 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 18g | ||
Polyunsanturated Fat 13.9g | ||
Cholesterol 36.2mg | 11 % | |
Sodium 263.4mg | 9 % | |
Potassium 1036.9mg | 27 % | |
Total Carbohydrate 215.9g | 63 % | |
Dietary Fiber 30.4g | 121 % | |
Sugars, other 185.5g | ||
Protein 37.2g | 53 % | |
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: 1339
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