60 oz Pinto beans (4 cans) -OR-
1 lb Dry pinto beans; plus:
4 c Water
1 md Onion (1/2 c); finely chopped
2 cl Garlic
1/3 c Canned chipotle chiles
- in adobo; up to 1/2 c
1 1/2 ts Instant chicken bouillon
1/8 ts Ground cumin
1/2 c Vegetable oil
2 1/2 c Chicken; cooked, diced
12 Flour tortillas (8"); warmed
1 1/2 c Dairy sour cream
1 1/2 c Monterey Jack cheese; shredded
1/4 c Green onions with tops; sliced
Mix water, beans, chopped onion, and garlic in 4 qt 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, chipotles, 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" skillet until hot; stir in bean mixture. Cook uncovered,
stirring frequently, until mixture is consistency of cake batter.
Heat oven to 350 F. Spoon scan 1/4 cup chicken onto half of each
tortilla; fold tortillas into halves. Arrange in greased 3 qt round
shallow casserole or rectangular baking dish 13x9x2"; spoon bean
mixture over tortillas. Top with sour cream, cheese, and green
onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.
