Enchiladas verdes are to Mexico City, as breakfast tacos are to Austin. If you like enchiladas, you'll love this classic recipe
• 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.
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Serving Size: 1 Serving (849g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1303 | ||
Calories from Fat: 523 (40%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 1303
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