Photo by Molli Sauces
- 1 Whole chicken breast; bone-in
- 1 quart Water
- 2 Garlic cloves
- 1 Celery rib
- 1/4 Onion
- 1 cup Chicken broth (reserved from cooking the chicken b
- 1 cup Mölli Mexico City Cooking Sauce
- 1/2 cup Sour cream
- 1 cup Queso quesadilla or mozzarella; shredded
- 8 Corn tortillas
- 3 tbsp Canola oil
- Original recipe makes 4 Servings
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.