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Tortilla chips heated in a quick-cooking chile sauce and topped with feta, onion, sour cream, cilantro and chicken make a particularly tasty version of this popular Mexican dish. Don't let the idea of softened chips put you off. This recipe is a winner.
These forceful, varied flavors need a gutsy wine, and zinfandel will more than hold its own. Look for old-vine cuvées from Sonoma's Dry Creek or Russian River valleys.
- 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, divided
- 3 tablespoons cooking oil, divided
- 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 cheese, crumbled (about 3/4 cup)
- 1/2 cup sour cream
- 1 red onion, sliced thin
- 1/2 cup cilantro leaves
In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar and 1/4 teaspoon of the salt.
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.
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.
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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
772 calories; 41g total fat; 125mg cholesterol; 1201mg sodium; 53g carbohydrates; 8g fiber; 51g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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