INGREDIENTS
1 1/2
lbs Chicken breasts, boneless skinless
1
Cilantro, fresh
1/2 tsp
Garlic powder
1 4 ounce can
Green chiles
1/4 tsp
Oregano, dried
1 15.5 ounce can
Pinto beans
1
White onion, small
2 cups
Chicken or vegetable stock
2 tbsp
All-purpose or gluten-free flour
4 tbsp
Ancho chili powder
1/2 tsp
Salt
1
Salt and pepper
1/2 tsp
Cumin, ground
8
Flour tortillas, large
3 cups
Mexican-blend shredded cheese
1
batch Ancho enchilada sauce