Bean Tortilla Casserole

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Bean Tortilla Casserole
Categories: Vegetables Tortillas Main dish Mexican Poultry
Servings: 10

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 t Chicken Bouillon; Instant
1/8 t 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.
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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.

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