4 skinless, boneless med. chicken breast halves (12 oz. total)
1 c. chicken broth or water
1 bay leaf
1/2 tsp. ground cumin
1/2 c. chopped onion
1 tbsp. cooking oil
15 oz. can pinto beans, rinsed & drained
1-2 jalapeno or serrano peppers, seeded & finely chopped
Or 1 (4 oz.) can diced green chili peppers, drained
8 (10") flour tortillas
1 c. shredded Monterey Jack or mozzarella cheese (4 oz.)
Salsa (optional)

Place chicken breasts, broth or water, bay leaf and cumin in a medium skillet. Bring to boil, reduce heat, cover and simmer for 15-20 minutes or until chicken is tender and no longer pink. Remove bay leaf. Drain, reserving 1/4 cup of the broth. Let chicken stand until cool.

In a large skillet cook onion in hot oil until tender but not brown. Carefully add beans; jalapeno peppers and 1/4 cup reserved broth. With potato masher, mash beans in the skillet. (The mixture will be thick.) Remove from heat. Heat tortillas in 350 degree oven for 10 minutes to soften.

Use fork to pull chicken apart into long, thin strips. Spoon 3 tablespoons bean mixture down middle of each tortilla. Top with shredded chicken and cheese. Fold sides over forming a cone shape. Place on baking sheet. Cover with foil loosely. Bake at 350 degrees for 15-20 minutes.