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For toasted tortillas, first dip them in cold water. Heat in a nonstick skillet over high heat. After about 30 seconds, flip. Remove from skillet and cover with a towl to steam for 5 minutes. The ideal tortilla should be soft, supple and moist with a hint of flakiness.

Recipe by Southern Living June 2016

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Credit: Greg Dupree; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 6 (serving size: 2 tortillas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Microwave rice according to package directions. Transfer to a large bowl, and fluff with a fork. Set aside.

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  • Process mayonnaise, buttermilk, cilantro, chipotle chile, lime juice, sugar, adobo sauce, cumin, and salt in a blender or food processor until smooth.

  • Gently stir chicken, beans, scallions, and 3/4 cup mayonnaise mixture into rice. Spoon about 1/2 cup chicken mixture into each tortilla. Top each with 1 tablespoon salsa and 1 tablespoon cheese. Serve with additional mayonnaise mixture.

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