4 c Water -- *
1 lb Pinto Beans -- Dried, *
1/2 c Onion -- Finely Chopped, 1
Med
2 ea Cloves Garlic
1 x 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 ea 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
- 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.
