Another Mexi Chicken Marinade:
2T White Vinegar
2T Soy Sauce
1/8tsp Sea Salt
1T Montreal Steak Seasoning
2tsp Garlic Powder
1tsp Onion Powder
1can Refried Beans
3/4c Broth (Chicken or Beef) (Water can be used or 1/2-1/2)
1/2tsp Garlic Powder
1/4tsp Onion Powder
Optional: 1/2T canned Chipotle Peppers in Adobo Sauce, mince (Or, 1/4tsp Chipotle Powder), or to taste
1/2 can Southwestern Corn (Bell Pepper kind)
Good Splash of Soy Sauce
Sargento’s Artisan Blend Shredded Mexican Cheese (Queso+Mexi types)
Marinade and Cook Chicken (Charcoal Grill IS BEST!), shred. I also grilled the Vegis, in foil, separately with a lil Oil (1/2tsp), seasoned well with Oregano, and a good few splashes of Soy Sauce.
Bean mix: Simmer in sauce pan a few minutes, to blend nicely.
(For flexibility, place Corn Shells inbetween lightly damped paper towels. Microwave few second til more flexible). Fill with Chicken, Vegis, and a lil Cheese. Roll. I use toothpicks to hold in place. Top with Bean mix, then, Queso/Cheese. Bake, uncovered. I did about 425-450 for about 15-18minutes.