Southwest Chicken 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)

1. Microwave rice according to package directions. Transfer to a large bowl, and fluff with a fork. Set aside.
2. Process mayonnaise, buttermilk, cilantro, chipotle chile, lime juice, sugar, adobo sauce, cumin, and salt in a blender or food processor until smooth.
3. 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.

basmati rice, mayonnaise, buttermilk, fresh cilantro, chipotle chile, lime juice, sugar, ground cumin, salt, chicken, black beans, scallions, corn tortillas, salsa, blend

Taken from www.myrecipes.com/recipe/southwest-chicken-tortillas (may not work)