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