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<Recipe recipeId="82153" locale="en-us">
<RecipeHeader>
<RecipeTitle>Mexican Southwest Chicken Tortillas1 8</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
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<IngredientList>
<IngredientText>1 8.5 pouch microwaveable basmati rice. 3/4 C mayonnaise. 1/3 C buttermilk. 1/4 C fresh cilantro
1 canned chipotle chile in adobo sauce, seeded 2 T fresh lime juice 1 tsp sugar 1/2 canned adobo sauce</IngredientText>
<Ingredient id="-1" quantity="0.5" unit="tsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="tsp">1/2 tsp</IngredientQuantity>
<IngredientItem>cumin 1/2 tsp salt. 2 C chopped cooked chicken 1 15 oz can black beans</IngredientItem>
<IngredientComment>drained and rinsed</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>1/4 C chopd scallions 6-12 tortillas, grilled or warmed 3/4 C salsa 3 oz shredded Mexican 4-cheese blend

Microwave rice. Transfer to large bowl and fluff with fork. Set aside

Process mayonnaise, milk, 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 mayo mixture into rice. Spoon about 1/2 C chicken mixture into each tortilla. Top each with 1 T salsa and 1 T cheese. Service with additional mayo mixture.
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