• 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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (807g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 372 (28%)|
|Amt Per Serving||% DV|
|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 %|
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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: 1339
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