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1. Combine the beans, water, garlic and chopped onion in a 4 quart Dutch oven.
2. Mix well and bring to a boil.
3. Reduce the heat and simmer for 3 hours or until the beans are tender.
4. Add water if necessary.
5. Add ½ cup of the bean liquid, beans, bouillon, chilies and cumin in a food processor and process until smooth.
6. Pour the mixture into a large bowl.
7. Add the remaining beans to the bowl of the food processor and enough water to just cover.
8. Process until smooth then add to the other bowl with the beans.
9. Add some oil to a large skillet and heat until hot.
10. Add the bean mixture and cook until it becomes the consistency of a cake batter, stirring frequently.
11. Turn the oven to 350 degrees and preheat.
12. Spoon 1/4 cup of chicken onto half of each tortilla and fold in half.
13. Butter a 3 quart shallow casserole dish.
14. Arrange the tortillas in the prepared dish and top with the bean mixture.
15. Top with cheese, green onion and sour cream.
16. Bake for 20 minutes or until hot and bubbly.
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