Total time: 50 minutes | Serves 8
Note: Rosenberg claimed this recipe came from Sanborn's Palace of Tiles restaurant in Mexico City. It's more like chilaquiles than the chalupas you find in our restaurants, which are boat-like structures of masa topped with the same sort of things that might go into tacos. An even more accurate description is Rosenberg's subtitle, "A Sort of Chicken Stroganoff," because the ingredients melt into a sort of savory mush that epitomizes college kid cooking.
- 2 tablespoons butter
- 1 onion, chopped
- 18 small corn tortillas
- 2 (10-ounce) cans boned, cooked chicken
- 4 to 5 (4-ounce) cans peeled mild green chiles, seeds removed
- 2 pints sour cream
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne
- 2 teaspoons salt
Step 1Heat the butter in a skillet over medium heat, add the onions and fry until soft, about 5 minutes. Cut the tortillas in 1 1/2 by 1 inch strips and add to the onion. When the tortillas start to brown, fling in the chicken, peppers and sour cream and season lavishly with chili powder and somewhat less lavishly with cayenne and salt.
Step 2Simmer over low heat 30 minutes, stirring and mushing together periodically.
556 calories; 1,885 mg sodium; 103 mg cholesterol; 35 grams fat; 18 grams saturated fat; 40 grams carbohydrates; 24 grams protein; 4.95 grams fiber.
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