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1
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 20 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.
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2
Preheat the oven to 350 degrees F.
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3
Heat the oil in a large skillet over med heat. Add the onions,garlic and jalapenos, saute until soft stirring occasionally. When potatoes are cooked through, soft but still firm sprinkle the potatoes with the flour and South West seasoning, stir to blend, and cook for 1 to two minutes. 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. Add the sour cream, cilantro, and add salt and pepper to taste.
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4
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 1/2 of the chicken over the top of the tortilla layer, 1 cup of chopped tomatoes, spoon 1/2 of the potato mixture over that and then 1 1/2 cup of the grated cheese. Repeat with the remaining chicken, tomatoes, potato mixture and finish with remainig cheese. Bake uncovered for 30 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.
