Chicken Chilaquiles

17 ingredients
5 steps

Ingredients

  • 3 1/2 tablespoons paprika
  • 2 1/2 tablespoons chili powder
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon ground cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 tablespoons cooking oil
  • 3 tablespoons flour
  • 2 cloves garlic, minced
  • 3 cups canned low-sodium chicken broth or homemade stock
  • 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all)
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 pound tortilla chips
  • 1/4 pound feta, crumbled (about 3/4 cup)
  • 1/2 cup sour cream
  • 1 red onion, sliced thin
  • 1/2 cup cilantro leaves

Directions

  1. 1
    In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 teaspoon of the salt.
  2. 2
    In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the flour and cook, whisking, until golden, about 3 minutes. Add the garlic; cook for 30 seconds. Add the paprika and chili powder mixture and then add the broth slowly, whisking, until smooth. Bring to a simmer. Simmer, covered, until thick enough to coat a spoon, about 25 minutes.
  3. 3
    Meanwhile, in a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the pepper and cook until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into slices.
  4. 4
    Add the tortilla chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes. Put the sauce on plates and top with the feta, sour cream, onion, cilantro, and chicken.
  5. 5
    Wine Recommendation: These forceful, varied flavors need a gutsy wine, and zinfandel will more than hold its own. Look for old-vine cuvees from Sonoma's Dry Creek or Russian River valleys.

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