• Place the chicken, water, garlic cloves, ¼ onion, parsley, salt and carrot in a large saucepan. Cover and simmer until chicken is tender, about 20 minutes. Remove and shred the chicken. Reserve the stock.
• Add Mexico City sauce and ½ cup of cilantro leaves to blender. Puree for 30 seconds. Pour the Mexico City mixture in a medium sauce pan, add one cup of the reserved broth and bring to a boil. Lower the heat and cook, uncovered for 5 minutes.
• Heat oil in a skillet and fry the tortillas, one by one, until they just begin to soften, approximately 10 seconds on each side. Spoon 2 tbsp of the warm sauce in a flat plate, place a tortilla on top and fill with some of the shredded chicken. Fold the tortilla in half and spoon some extra sauce on top, until fully covered. Place a second tortilla on the plate and repeat process.
• Garnish with the sliced onion, a spring of cilantro, a spoonful of sour cream and queso fresco. Provecho!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (849g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 523 (40%)|
|Amt Per Serving||% DV|
|Total Fat 58.1g||77 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 28.5g|
|Cholesterol 36.2mg||11 %|
|Sodium 224.6mg||8 %|
|Potassium 857.8mg||23 %|
|Total Carbohydrate 173.2g||51 %|
|Dietary Fiber 24.3g||97 %|
|Sugars, other 148.9g|
|Protein 31.8g||45 %|
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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: 1303
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