Pinto Bean Enfrijoladas

Ingredients

• 3 tablespoons plus 1/4 cup olive oil
• 2 cups chopped onions
• 4 garlic cloves, minced
• 2 (15- to 16-ounce) cans pinto beans, drained
• 1 1/2 cups (or more) whole milk
• 1 1/2 cups (or more) water
• 1 teaspoon minced serrano chile with seeds
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried Mexican oregano
• 1/8 teaspoon ground cloves
• 12 (5 1/2- to 6-inch-diameter) corn tortillas
• 2 1/4 cups crumbled queso ranchero (see Note)
• Chopped fresh cilantro
• Sour cream

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