chicken and bean tortilla casserole

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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