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Bean tortilla casserole

Yield: 10 Servings

4 c Water; *      1 lb Pinto Beans; Dried *
1/2 c Onion; Finely Chopped      1 Med
2 ea Cloves Garlic      1 x Chiles; **
1 1/2 ts Chicken Bouillon; Instant      1/8 ts Cumin; Ground
1/2 c Vegetable Oil      2 1/2 c Cooked Chicken; Diced
12 ea Flour Tortillas; ***      1 1/2 c Dairy Sour Cream
1 1/2 c Montery Jack Cheese;Shredded      1/4 c Green Onions w/Tops; Sliced

* Four 15 oz cans of pinto beans may be substituted for the water and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix water beans chopped onion and garlic in 4-quart Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until beans are tender about 3 hours adding water if necessary. Place half the beans 1/2 cup of bean liquid the chipotle chiles bouillon (dry) and cumin in food processor workbowl fitted with steel blade or in blender container. Cover and process until smooth; pour into large bowl. Place remaining beans with just enough liquid to cover in workbowl. Cover and process until smooth; add to bean mixture in bowl. Heat oil in 10-inch skillet until hot; stir in bean mixture. Cook uncovered stirring frequently until mixture is consistency of cake batter. Heat oven to 350 degrees F. Spoon scan 1/4 cup chicken onto half of each tortilla; fold tortillas into halves. Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas. Top with sour cream cheese and green onions. Bake uncovered until hot and bubbly 15 to 20 minutes.

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