Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 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.