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chicken and bean tortilla casserole

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Private Recipe by
Raven Higheagle
Prescott, AZ
yield 8 serving(s)
prep time 3 Hr
cook time 20 Min
method No-Cook or Other

Ingredients For chicken and bean tortilla casserole

  • 4 c
    water
  • 1 lb
    pinto beans, dried or 4 (15oz) cans of pinto beans
  • 1/2 c
    onions, finely chopped
  • 2
    garlic cloves
  • 1
    chile, fresh and finely chopped
  • 1/2 tsp
    chicken bouillon
  • 1/8 tsp
    cumin
  • 1/2 c
    vegetable oil
  • 1/2 c
    cooked skinless boneless chicken breasts, diced
  • 12
    tortillas
  • 1/2 c
    sour cream
  • 1/2 c
    monterey jack cheese, grated
  • 1/4 c
    green onions, chopped with tops
  • 2 can
    of chipolte chilis in adobo sauce

How To Make chicken and bean tortilla casserole

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