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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Chicken Chilaquiles Ingredients:
3 1/2 tablespoons paprika |
2 1/2 tablespoons chili powder |
1/2 teaspoon cayenne pepper |
1/4 teaspoon ground cumin |
1 teaspoon sugar |
1/2 teaspoon salt, divided |
3 tablespoons cooking oil, divided |
3 tablespoons flour |
2 garlic cloves, minced |
3 cups chicken broth |
1 1/3 lbs boneless skinless chicken breasts (about 4 in all) |
1/4 teaspoon fresh ground black pepper |
1/2 lb tortilla chips |
1/4 lb feta cheese, crumbled (about 3/4 cup) |
1/2 cup sour cream |
1 red onion, sliced thin |
1/2 cup cilantro leaf |
Directions:
1. In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 teaspoon of the salt.
2. In a large saucepan, heat 2 tablespoons of the oil over moderately low heat.
3. Add the flour and cook for about 3 minutes.
4. Add the minced garlic; cook for 30 seconds.
5. Add the paprika and chili powder mixture.
6. Add the chicken broth slowly, whisking, until smooth.
7. Bring to a simmer. Simmer, covered, about 25 minutes.
8. In a large frying pan, heat the remaining 1 tablespoon oil over moderate heat.
9. Season the chicken with the remaining 1/4 teaspoon salt and the pepper.
10. Cook until browned and just done, about 5 minutes per side.
11. Remove the chicken from the pan and let it rest for 5 minutes.
12. Cut crosswise into slices.
13. Add the tortilla chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes.
14. Put the sauce on plates and top with the feta, sour cream, onion, cilantro, and chicken.
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