Combine MASECA® corn masa flour, water, cream cheese, milk, chipotle chile, and salt and mix until dough is smooth. Divide dough into 16 equal portions and form small balls. Flatten each ball gently between two sheets of plastic wrap in a tortilla press.

Cook tortillas on both sides on a griddle or skillet. For crispy tortillas, fry them in pan in medium-hot oil until golden and fluffy.

In a blender, process beans in their broth. Pour mixture into a pan and heat.

For the Filling:

Mix shredded chicken with plantains. Place mixture on a tortilla and fold in half. Spoon blended beans over filled tortillas and top with marinated onion as desired.