Bean Tortilla Casserole

Ingredients:

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

Method:

* 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.