chicken and bean tortilla casserole

How To Make chicken and bean tortilla casserole

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