Ingredients
Makes one (3inch deep) 9×13 pan full
1 dried ancho chile, stem and seeds removed
1 dried gaujillo chile, stem and seeds removed (or you can use another ancho)
1 cup water, boiling
1 poblano pepper, stem and seeds removed, roughly chopped
2 onions, chopped
4-5 cloves garlic, crushed
1 lb. boneless skinless chicken breast
1 red bell pepper, diced
2 large carrots, diced
1 small zucchini, diced
1 TBSP ground cumin
1/2 TBSP chili powder
1 tsp. kosher salt (or a 1/2 tsp. sea salt)
1 TBSP granulated sugar
1/2 TBSP dried oregano
2 14.5oz cans crushed fire-roasted tomatoes
1 15oz can black beans, drained and rinsed
1/2 cup fresh cilantro, chopped
Olive oil for the pan
10-15 6? flour tortillas (see recipe notes for gluten-free option)
2 1/2 cups shredded cheese (I used a mix of monetary jack and cheddar)
Preparation
