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