Chicken Chilaquiles

• 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

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. 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. 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. 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. 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.

paprika, chili powder, cayenne, ground cumin, sugar, salt, cooking oil, flour, garlic, chicken broth, chicken breasts, freshground black pepper, tortilla chips, feta, sour cream, red onion, cilantro

Taken from www.myrecipes.com/recipe/chicken-chilaquiles (may not work)