3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
2 cups grated sharp yellow Cheddar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 to 10 cups corn tortillas
4 cups shredded chicken
2 cups shredded Monterey Jack cheese
1/4 cup green onions finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapenos, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
Pico de Gallo, for serving, recipe follows
1 (14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onions
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
2 teaspoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon Emeril's Red Hot Pepper Sauce
1/4 teaspoon salt
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