I had my bachelorette party last night and it was a bit different from a “normal” bachelorette (thank goodness!). I’m very laid back and not quite the partying type and the girls that planned it knew that. We ended up having an intimate dinner at Hollywood and Highland and then went to a painting class afterward.
The painting class was so much fun! It was a room filled with about thirty people and an instructor. We were given directions on how to paint a specific picture. Even though we all painted the same thing, everyone’s turned out a little different because of the color, brush strokes, and how we chose to interpret the instructions.
I had never been to a painting class and the majority of the class hadn’t painted since elementary school. It was great to be a little creative and get our hands dirty. If I wasn’t #upforwhatever, then I never would have been able to have such a fun night out. You have to be open to different activities and go on adventures in order to have some fun.
It’s the same with food. Bud Light Lime is great for whatever happens this summer… like these enchiladas. Having a beer with some Mexican food practically goes hand in hand. It’s a beer with a refreshing twist of lime flavor that comes in a sleek new can.
Since I practically squeeze lime juice everywhere in my Mexican food (especially chicken tortilla soup, that’s my favorite!), Bud Light Lime pairs well with this dish. It’s also a great beer for all of your other summer activities– lounging by the pool, girls’ night out, trying a new restaurant, or even dinner parties!
When you’re #upforwhatever, Bud Light Lime is the perfect beer — your ticket to spontaneous summer fun.
Recipe adapted from How Sweet It Is. I’m telling you, this recipe couldn’t get any easier. You can prepare this meal ahead of time and heat it up when you’re ready to eat, too.
Ingredients
- 2-3 large chicken breasts, cooked and shredded
- 14 oz can of red enchilada sauce
- 1/2 cup Frank's buffalo wing sauce
- 3 chopped green onions, divided
- 1 1/2 cup shredded low fat mozzarella cheese
- 3 large whole wheat tortillas
- fresh cilantro, coarsely chopped (for topping)
Directions
- Preheat oven to 350 degrees. Spray an 8x8 baking pan with cooking spray.
- In a bowl, mix together the enchilada sauce and buffalo sauce. Pour 1/2 cup of the sauce into the bottom of the prepared pan. Set aside.
- In another large bowl, toss together the shredded chicken, half of the prepared enchilada sauce, 1/2 cup of the mozzarella cheese, and 2 of the chopped green onions.
- Take each tortilla and fill it with the chicken mixture. Roll into a burrito and place it seam side down into the baking pan.
- Pour the remaining enchilada sauce on top, along with the remaining cheese. Bake for 20 minutes.
- Immediately after taking the enchiladas out of the oven, garnish with the leftover green onion and chopped cilantro.
This summer, Bud Light Lime is bringing you the flavorful, refreshing twist of lime that will keep you ready for spontaneous fun all summer long. And now, the perfect beer for whatever happens invites you to click here to prove that you’re #upforwhatever.