Bean Tortilla Casserole

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Bean Tortilla Casserole
 Categories: Vegetables, Main dishes, Mexican
      Yield: 10 servings
 
      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    Flour Tortillas; ***
      2    Cloves Garlic                   1 1/2 c  Dairy Sour Cream
           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                  
 
  *     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.