Mexican-Southwest Chicken Tortillas are ready in a flash, and they taste like the bright spot of your day! Each tortilla features a fiesta of flavors, from the savory chicken to the tender rice to the creamy and slightly spicy sauce! Plus, black beans and scallions add new dimensions to the savory and hearty taste! It only takes 30 minutes to make Mexican-Southwest Chicken Tortillas, and 30 minutes to start really enjoying dinnertime!
Ingredients
- 1 (8.5-ounce) package microwavable basmati rice
- 3/4 cup mayonnaise
- 1/3 cup buttermilk
- 1/4 cup fresh cilantro, chopped
- 1 canned chipotle chile in adobe sauce, plus 1/2 teaspoon adobo sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon table salt
- 2 cups chicken, cooked, chopped or shredded
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 cup scallions, chopped
- 6-12 corn tortillas, grilled or warmed
- 3/4 cup salsa
- 3 ounces Mexican cheese blend, shredded
Directions
Step 1 –Microwave the rice according to the package directions.
Step 2 –Transfer the rice to a large bowl and fluff it with a fork.
Step 3 –In a blender or food processor, add the mayonnaise, the buttermilk, the cilantro, the chipotle chile, the lime juice, the sugar, the adobo sauce, the cumin, and the salt and blend or process until smooth.
Step 4 –Transfer 3/4 cup of the mayonnaise mixture into a large bowl.
Step 5 –Add the chicken, the beans, and the scallions to the bowl and gently stir to combine.
Step 6 –Spoon about 1/2 cup of the chicken mixture into each of the tortillas.
Step 7 –Top the chicken mixture in the tortillas with 1 tablespoon of the salsa and 1 tablespoon of the cheese each.
Step 8 –Serve with the additional mayonnaise mixture.
