Southwest Chicken Tortillas

Name: Southwest Chicken Tortillas
Total time: 30 min
Yield: Serves 6 (serving size: 2 tortillas)
Ingredients: 1 (8.5-oz.) pouch microwaveable basmati rice; ¾ cup mayonnaise; ⅓ cup buttermilk; ¼ cup chopped fresh cilantro; 1 canned chipotle chile in adobo sauce, seeded; 2 tablespoons fresh lime juice; 1 teaspoon granulated sugar; ½ teaspoon canned adobo sauce; ½ teaspoon ground cumin; ½ teaspoon table salt; 2 cups chopped cooked chicken; 1 (15-oz.) can black beans, drained and rinsed; ¼ cup chopped scallions; 6 to 12 corn tortillas, grilled or warmed; ¾ cup salsa; 3 ounces shredded Mexican 4-cheese blend (3/4 cup)

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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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Southwest Chicken Tortillas

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Southwest Chicken Tortillas

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Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Southwest Chicken Tortillas