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Chicken Tortilla Bake

Here's my contribution to Cinco de Mayo! And boy, is it good (the picture would be even prettier if I wouldn't have forgotten the bright, fresh cilantro
6 Servings - melskitchencafe.com
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Servings:6  | Calories:748 | Total Fat:33g  | Chol:154mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 33g
51 %
Sat Fat 15g
75 %
Total Carb 55g
18 %
Fiber 12g
48 %
Sugars 5g
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Cholesterol 154mg
51 %
Sodium 1403mg
58 %
Protein 59g
118 %
Calories:
44% Others combined
23% Boneless skinless chicken breasts
16% Pinto beans
15% Cheddar cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 tablespoons canola oil
1 large onion, chopped fine
2 red bell peppers, stemmed, seeded, and diced medium
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 teaspoon salt
3 medium garlic cloves, finely minced
2 tablespoons all purpose flour
2 cups low sodium chicken broth
2 canned chipotle chiles in adobo sauce, chopped with 2 teaspoons sauce (decrease the amount of sauce to 1 teaspoon if you want it less spicy)
2 (15.5 ounce) cans pinto beans, drained and rinsed
1 (14.5 ounce) cans diced tomatoes, drained
2 pounds boneless skinless chicken breasts trimmed of fat and cut into bite-size pieces
1/4 cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/4 teaspoon ground black pepper
18 (6 inch) round corn tortillas
Vegetable cooking spray
6 ounces cheddar cheese shredded (about 2 cups)
6 ounces Monterey jack cheese shredded (about 2 cups)

Directions : View recipe directions on melskitchencafe.com
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