Chicken Chilaquiles Recipe

In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and ¼ teaspoon of the salt.

In a large saucepan, heat 2 tablespoons of the oil over moderately low heat.

Add the flour and cook for about 3 minutes, whisking until golden. Add the garlic and 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 for about 25 minutes until thick enough to coat a spoon.

Meanwhile, in a large frying pan, heat the remaining 1 tablespoon oil over moderate heat.

Season the chicken with the remaining ¼ teaspoon salt and the pepper and cook for about 5 minutes per side until browned and just done.

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 for about 2 minutes, stirring, until the chips are soft but not falling apart.

Put the sauce on plates and top with the feta, sour cream, onion, cilantro, and chicken.