Bean Tortilla Casserole

Recipes Ingredients:

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

Recipe Instructions:

* 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.