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Ingredients

• 2 pounds skinless, boneless chicken breasts
• 2 1/2 cups chicken stock
• 1/2 cup dry white wine
• 1/4 cup coarsely chopped fresh cilantro leaves
• 1 1/2 tablespoons fresh lime juice
• 2 garlic cloves, smashed
• 1 teaspoon black peppercorns
• 1 1/4 teaspoons salt
• 1/4 teaspoon dried Mexican oregano
• 2 bay leaves
• 6 tablespoons unsalted butter
• 1 pound white button mushrooms, wiped clean and stems trimmed, quartered
• Pinch freshly ground black pepper
• 4 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 12 cups tortilla chips
• 2 cups finely chopped onions
• 1 cup finely chopped bell peppers
• 2 jalapeno peppers, stem and seeds removed, finely chopped, optional
• 8 ounces grated Pepper Jack
• 8 ounces grated Cheddar
• 1 tablespoon Emeril's Southwest Seasoning, recipe follows
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 cup chopped drained canned tomatoes
• 1 (4-ounce) can diced green chiles, drained

Description

Food Network