Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          water -- *
   1      pound         pinto beans -- dried, *
     1/2  cup           onion -- finely chopped, 1
                        -- med
   2      cloves        garlic
   1                    chiles -- **
   1 1/2  teaspoons     chicken bouillon -- instant
     1/8  teaspoon      cumin -- ground
     1/2  cup           vegetable oil
   2 1/2  cups          cooked chicken -- diced
  12                    flour tortillas -- ***
   1 1/2  cups          dairy sour cream
   1 1/2  cups          Monterey Jack cheese -- shredded
     1/4  cup           green onions w/tops -- sliced

Preparation:

* 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 350F 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.