Mexican cuisine, much like ice cream, is something to be enjoyed year round, well at least in my eyes…and mouth. Ha! All Mexican staple dishes can have a seasonal item substituted or added to it. For this particular chilaquiles dish I have decided to replace the basic corn tortilla chips with gluten free sweet potato chips to welcome the fall. The transition into fall for me is not an easy one, so it is one I try to slip into slowly, especially with foods.
I really love the texture and intricate flavors that this chicken chilaquiles dish offers. It’s great for entertaining as an appetizer and also great to enjoy for a light and healthy dinner. Feel free to adjust the spices to your taste. We toned the spices down a bit by only including 1/2 teaspoon of cayenne pepper and that was more than enough to give this dish the right amount of heat. At the rate that this dish is so delicious it’s a surprise that we left any…see nearly empty dish below for evidence. Ha!
Chicken Chilaquiles Recipe
- 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 Late July sweet potato chips
- 1/4 cup shredded emanteller cheese
- 1/2 cup toasted corn
- 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.
- Toast the corn in a small saucepan until some kernels begin to brown and all of the liquid has cooked off.
- Add the sweet potato 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 emanteller cheese, sour cream, corn, onion, cilantro, and chicken.