Chicken And Bean Tortilla Casserole Recipe

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Chicken and Bean Tortilla Casserole

Raven Higheagle


☆☆☆☆☆ 0 votes
3 Hr
20 Min
No-Cook or Other


4 c
1 lb
pinto beans, dried or 4 (15oz) cans of pinto beans
1/2 c
onions, finely chopped
garlic cloves
chile, fresh and finely chopped
1/2 tsp
chicken bouillon
1/8 tsp
1/2 c
vegetable oil
1/2 c
cooked skinless boneless chicken breasts, diced
1/2 c
sour cream
1/2 c
monterey jack cheese, grated
1/4 c
green onions, chopped with tops
2 can(s)
of chipolte chilis in adobo sauce


1Four 15 ounce 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 adobo.
2Tortillas should be 8-inches in diameter and be warmed.
3Mix water, beans, chopped onion and garlic in 4-quart dutch oven.
4Heat to boiling; reduce heat and simmer uncovered until beans are tender, about 3 hours adding water if necessary.
5Place half the beans, 1/2 cup of bean liquid, the chipotle chiles, bouillon (dry) and cumin in food processor work bowl fitted with steel blade or in blender container.
6Cover and process until smooth; pour into large bowl.
7Place remaining beans with just enough liquid to cover in workbowl and cover and process until smooth; add to bean mixture in bowl.
8Heat oil in 10-inch skillet until hot; stir in bean mixture.
9Cook uncovered, stirring frequently, until mixture is consistency of cake batter.
10Heat oven to 350 degrees.
11Spoon scan 1/4 cup chicken onto half of each tortilla; fold tortillas into halves.
12Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas.
13Top with sour cream, cheese and green onions.
14Bake uncovered until hot and bubbly, 15 to 20 minutes.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Other Tag: Heirloom