INGREDIENTS
3/8 cup
Cilantro, fresh
3
Garlic cloves, medium
1
Onion, large fine
2 15.5 ounce cans
Pinto beans
2
Red bell peppers, medium
1 14.5 ounce can
Tomatoes
2 cups
Chicken broth, low sodium
2
Chipotle chiles in adobo sauce, canned
2 tbsp
Lime juice
2 tbsp
All purpose flour
1/4 tsp
Black pepper, ground
1 tsp
Chili powder
3/4 tsp
Salt
2 tbsp
Canola oil
1
Vegetable cooking spray
1 tsp
Cumin, ground
18
(6-inch) round corn tortillas, round
6 oz
Cheddar cheese
6 oz
Monterey jack cheese
2 pounds boneless skinless chicken breasts trimmed of fat and cut into bite-size pieces