Creamy Mexican Chicken & Shrimp

By drinkfairy

Ingredients

• NAKED infusions Signature Ripe Tomato Salsa
• Whipped & Beaten Culinary Works, Inc. South of My Border Mexican Blend
• Sabrosa Salt Company Cumin Cinnamon Salt
• 4 chicken breasts
• 8- 10 large gulf shrimp
• 2 1/2 tbsp olive oil
• 1/2 onion diced fine
• 2 tbsp flour
• 2 cups milk
• spinach
• Tortillas
• lime wedges

Details

Adapted from facebook.com

Preparation

Step 1

Season the chicken and shrimp generously with Whipped & Beaten Culinary South of My Border Mexican Blend and Sabrosa Cumin Cinnamon Salt.
In a large, coverable frying pan (big enough for the chicken and shrimp), brown the chicken and shrimp for 2 minutes per side on medium high heat, and then remove from pan and place on a plate.
Add the onion to the pan and saute for about 2 minutes until they become translucent and add another 1/2 tbsp of olive oil and let heat for about 30 seconds.
Add the flour and mix in to the oil and onions.
Add the milk and stir while it comes to a simmer.
Once simmering, lower heat to medium low and add 1/2 tbsp of Whipped & Beaten Culinary South of My Border Mexican Blend, 1 tsp Sabrosa Cumin Cinnamon Salt and 1 cup of Naked Infusions Signature Ripe Tomato Salsa. and stir in to the thickening milk.
Add the spinach and stir in. Then add the chicken back to the sauce and smother it.
Cover the pan and let simmer for another 15 minutes.
Meanwhile, broil the tortillas for 4-5 minutes with a little spray oil and get them crispy. Then set aside.
Then add the shrimp back to the pan and let cook through for another 3- 5 minutes.
Serve the chicken, shrimp and spinach over the tortillas with sauce from the pan and squeeze a lime wedge on top.