Bean Tortilla Casserole

Course : Beans
Serves: 10
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4 cups water -- *
1 pound pinto beans -- dried, *
1/2 cup onion -- finely chopped
2 cloves garlic
1 medium 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 tortillas 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 / Directions:

* 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.

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