Chicken Chilaquiles Recipe

Name: Chicken Chilaquiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ½ tablespoons paprika; 2 ½ tablespoons chili powder; ½ teaspoon cayenne pepper; ¼ teaspoon ground cumin; 1 teaspoon sugar; ½ teaspoon salt, divided; 3 tablespoons cooking oil, divided; 3 tablespoons flour; 2 garlic cloves, minced; 3 cups chicken broth; 1 13 lbs boneless skinless chicken breasts (about 4 in all); ¼ teaspoon fresh ground black pepper; 12 lb tortilla chips; 14 lb feta cheese, crumbled (about 3/4 cup); ½ cup sour cream; 1 red onion, sliced thin; ½ cup cilantro leaf

Servings: persons

3 ½ tablespoons paprika
2 ½ tablespoons chili powder
½ teaspoon cayenne pepper
¼ teaspoon ground cumin
1 teaspoon sugar
½ teaspoon salt, divided
3 tablespoons cooking oil, divided
3 tablespoons flour
2 garlic cloves, minced
3 cups chicken broth
1 13 lbs boneless skinless chicken breasts (about 4 in all)
¼ teaspoon fresh ground black pepper
12 lb tortilla chips
14 lb feta cheese, crumbled (about 3/4 cup)
½ cup sour cream
1 red onion, sliced thin
½ cup cilantro leaf

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.
8
Simmer, covered, about 25 minutes.
9
In a large frying pan, heat the remaining 1 tablespoon oil over moderate heat.
10
Season the chicken with the remaining 1/4 teaspoon salt and the pepper.
11
Cook until browned and just done, about 5 minutes per side.
12
Remove the chicken from the pan and let it rest for 5 minutes.
13
Cut crosswise into slices.
14
Add the tortilla chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes.
15
Put the sauce on plates and top with the feta, sour cream, onion, cilantro, and chicken.

7053

kcal

Calories

551

Fat

Carbs

468

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 ½ tablespoons paprika, 2 ½ tablespoons chili powder, ½ teaspoon cayenne pepper, ¼ teaspoon ground cumin, and more.

Yes, Chicken Chilaquiles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chilaquiles

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