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Cowboy Casserole

Heather Schmitt-González
  • minutes
  • Serves

INGREDIENTS

2

lbs. boneless, skinless chicken breasts

2 1/2 cups

chicken stock

1/2 cup

white wine

fresh cilantro, ripped in half

1 1/2 tbsp

lime juice

2

garlic cloves, peeled & smashed

1 tsp

black peppercorns

1 1/4 tsp

salt, divided

1/4 tsp

dried oregano

2

bay leaves

6 tbsp

unsalted butter

1 lb

white button mushrooms, quartered

freshly ground black pepper

4 tbsp

all-purpose flour

1 1/2 cups

whole milk

12 cups

tortilla chips

1

onion, finely chopped

1

large bell pepper, finely chopped

2

jalapeños, stemmed, seeded, & finely chopped (optional)

8 oz

Pepper Jack Cheese, shredded

8 oz

Sharp Cheddar, shredded

1 tbsp

Emeril's Southwest Seasoning, either store-bought or homemade (recipe follows)

2 tsp

chili powder

1 tsp

ground cumin

1 cup

canned, diced tomatoes, drained

1 4 ounce can

diced green chiles, drained