Cowboy Chicken Casserole

tortilla chips, chicken breasts, chicken, mushrooms, tomatoes, onions, cheddar, milk, wine, chiles, peppers, butter, flour, jalapeno peppers, lime juice, chili, paprika, garlic, seasoning, oregano, peppercorns, cilantro, bay

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
• 2 tablespoons chili powder
2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano

Directions for Cowboy Chicken Casserole Recipe