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

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