INGREDIENTS
2
Split chicken breasts (bone-in, skin on), about 1 1/2 pounds
2
Anaheim chilies
1/2 cup
Coriander, fresh leaves
1 1/2 cups
Corn, frozen fire-roasted
3 cloves
Garlic
1
Lime
1
Onion
2 15 ounce cans
Pinto beans, organic
1 14.5 ounce can
Tomatoes, fire-roasted
3 cups
Chicken stock, hot
1/2 tsp
Black pepper
1/4 tsp
Chili powder
1/4 tsp
Paprika, smoked
1/4 tsp
Salt
1 pinch
Salt
1
Canola cooking spray
2 tbsp
Vegetable oil
1/4 tsp
Cumin, ground
8
Flour tortillas, whole grain
1 cup
Gouda cheese, grated smoked
1 1/2 cups
Jack cheese
4 tbsp
Sour cream
1 1/2 cups
White cheddar cheese, sharp
1 tablespoon limejuice