3 cups cooked and shredded chicken 2 tablespoon chili powder 1 teaspoon cumin
1 teaspoon paprika 1 teaspoon salt 1/3 cup salsa (Tostitos Salsa) 2 cups Colby jack cheese shredded 2 ounces cream cheese softened 2 Tablespoons green onions chopped 1 can Sun Vista beans 6 Mission Flour Tortillas 2 tablespoon olive oil
For Chimichanga Garnish: (optional)
1/4 of a Lettuce head
1/2 of a Tomato
1/4 of a Red onion
Slice thinly and garnish.
Preheat oven to 400 degrees. In a large bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions and mix until fully combined .
Spoon 2 tablespoons refried beans onto the tortilla 2 inches from the edge. Add about ½ cup of the chicken mixture and place in center of tortilla. Fold in the sides of the tortillas and then roll up the bottom and place seam side down on a baking sheet. Brush the tops with olive oil. Bake for 20 minutes or until golden brown and heated through.
Creamy Jalapeño Sauce Ingredients:
2 cups of Mccormick Mayonesa de Limón
1 cup of fresh Jalapeños
1 cup freshly chopped Cilantro
1 tablespoon of water
1 tablespoon of white vinegar
Salt and pepper to taste
Place all ingredients in your blender, (I’m using a nutribullet), and blend away until desired consitency, I let it go for about a minute!
3 beers of choice (I use Modelo Especial
3 oz Cazadores tequila
1 oz lime juice
2 oz lemon juice
1/4 cup orange juice
1/4 cup Squirt soda
Lemon wedge (garnish)
Fill your Cantarito with ice, add Cazadores tequila, and juices, top it of with your grapefruit soda, garnish and enjoy!