Southwest Chicken Tortillas

- Photo: Greg Dupree; Styling: Caroline M. Cunningham
Photo: Greg Dupree; Styling: Caroline M. Cunningham

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.

Hands-on time: 20 minutes
Total time: 30 minutes
Yields: Serves 6 (serving size: 2 tortillas)


1 (8.5-oz.) pouch microwaveable basmati rice

3/4 cup mayonnaise

1/3 cup buttermilk

1/4 cup chopped fresh cilantro

1 canned chipotle chile in adobo sauce, seeded

2 tablespoons fresh lime juice

1 teaspoon granulated sugar

1/2 teaspoon canned adobo sauce

1/2 teaspoon ground cumin

1/2 teaspoon table salt

2 cups chopped cooked chicken

1 (15-oz.) can black beans, drained and rinsed

1/4 cup chopped scallions

6 to 12 corn tortillas, grilled or warmed

3/4 cup salsa

3 ounces shredded Mexican 4-cheese blend (3/4 cup)

How to Make It

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

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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