| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Prep: | 30 min |
| Inactive: | 50 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 teaspoon black peppercorns
- 1 1/4 teaspoons salt
- 1/4 teaspoon dried Mexican oregano
- 2 bay leaves
- 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
- 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
Instructions
- Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.
- Preheat the oven to 350 degrees F.
- Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.
- Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.
- Combine all ingredients thoroughly.
Reviews
recipe calls for 2 pounds of chicken breasts- That’s 6 cups cooked! In a 13 x 9 inch pan? with All the other ingredients there’s no way that will fit into that size pan. I have made it numerous times but I usually just use 3 cups of chopped chicken ( or turkey). We always enjoy it.
Made this for a friend unable to cook as its completish meal and reheats well. Used ingredients as called for with a salt reduction. Very tasty. Mildly spicy. A keeper
This was flavorful and tasty. I did cut the spices in half because my family can’t handle too much spice. I had used grilled chicken cut up in bite sized pieces instead of poaching it. We got two dinners out of this (only 3 of us).
This recipe is great. I have been making it for years. There are a lot of working parts and it’s easy to make a mistake, but if you get everything correct it is delicious. I like to make a little extra white wine sauce in the beginning because it is used in different parts of the recipe.
I liked it, but I omitted the mushrooms and added drained, canned pinto beans. It turned out great! This is a good recipe that needs to be played around with.
This is in my regular rotation! The chicken is flavorful and tender, the mushrooms add a nice texture and the chips make it almost enchilada like. I sometimes add some frozen corn for a vegetable, or swap the jalapeños for chipotle chiles. I also use the seasoning mix for a variety of other dishes.
Followed recipe as written. Bland. No texture. Might be better with chips crumbled on top rather than soaked in liquid on the bottom. Not worth the time.