Chicken Chilaquiles

• 3 12 tablespoons paprika
• 2 12 tablespoons chili powder
• 12 teaspoon cayenne pepper
• 14 teaspoon ground cumin
• 1 teaspoon sugar
• 12 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)
• 14 teaspoon fresh ground black pepper
• 12 lb tortilla chips
• 14 lb feta cheese, crumbled (about 3/4 cup)
• 12 cup sour cream
• 1 red onion, sliced thin
• 12 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.

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

Taken from www.food.com/recipe/chicken-chilaquiles-248943 (may not work)