Yield: 10 servings
|4 cups||Water; *|
|1 pounds||Pinto Beans; Dried, *|
|½ cup||Onion; Finely Chopped, 1 Med|
|2 eaches||Cloves Garlic|
|1 x||Chiles; **|
|1½ teaspoon||Chicken Bouillon; Instant|
|⅛ teaspoon||Cumin; Ground|
|½ cup||Vegetable Oil|
|2½ cup||Cooked Chicken; Diced|
|12 eaches||Flour Tortillas; ***|
|1½ cup||Dairy Sour Cream|
|1½ cup||Montery Jack Cheese;Shredded|
|¼ cup||Green Onions w/Tops; Sliced|
* Four 15 oz cans of pinto beans may be substituted for the water and ** You should use ⅓ to ½ 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, ½ 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 ¼ 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.