INGREDIENTS
2
lbs Chicken breasts, skinless boneless
2
Bay leaves
1 cup
Bell peppers
1 lb
Button mushrooms, white
1/4 cup
Cilantro, fresh leaves
1 tbsp
Coriander, ground
2
Garlic cloves
1 tbsp
Garlic powder
1 4 ounce can
Green chiles
2
Jalapeno peppers
1/4 tsp
Mexican oregano, dried
2 cups
Onions
1 tbsp
Oregano, dried
1 cup
Tomatoes, canned
2 1/2 cups
Chicken stock
1 1/2 tbsp
Lime juice, fresh
4 tbsp
All-purpose flour
1 pinch
Black pepper, freshly ground
1 tsp
Black pepper
2 tsp
Cayenne
8 tsp
Chili powder
1 tbsp
Emeril's southwest seasoning
2 tbsp
Paprika
1 tsp
Peppercorns, black
4 1/4 tsp
Salt
3 tsp
Cumin, ground
12 cups
Tortilla chips
6 tbsp
Butter, unsalted
8 oz
Cheddar, grated
8 oz
Pepper jack, grated
1 1/2 cups
Whole milk
1/2 cup
White wine, dry