Time 50 minutes
Yields Serves 8

Heat 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.


Simmer over low heat 30 minutes, stirring and mushing together periodically.

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.

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