Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 10 Egg Rolls
Ingredients
·
2 tablespoons olive oil, plus extra
for brushing
·
1 pound skinless, boneless chicken
breasts – diced
·
1 medium-large onion, minced
·
1 cup frozen corn
·
1 (14.5)oz can black beans, rinsed
& drained
·
2.5 cups fresh baby spinach
·
1 tablespoon cumin
·
1 tablespoon chili powder
·
3.5 cups shredded pepper jack cheese
·
salt & pepper to taste
·
10 taco sized flour tortillas
Instructions
Preheat
the oven to 350 degrees.
In
a large skillet, heat the olive oil on medium. Add in the chicken, season with
salt & pepper to taste, & saute for 5 minutes. Stir in the diced onions
& cook until the chicken is cooked through. Stir in the spices, black
beans, corn, & baby spinach and cook until the spinach has wilted. Remove
from the heat, and stir in the pepper jack cheese.
Spoon
about 1/4 cup of filling (we used more) into the center of each taco sized
flour tortilla, and roll up like a burrito (folding in the sides). Brush each
side with a good coating of olive oil, and place in a baking dish. Bake for
20-25 minutes, flipping halfway through, until crispy. (ours took longer)
Serve
with Cilantro Cream Sauce, if desired.
Cilantro Cream Sauce
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: About 2 cups
Ingredients
·
1 (8oz) package cream cheese,
softened
·
2 tablespoons sour cream
·
1 (7oz) can tomatillo sauce or salsa
(same thing, different companies label them different)
·
1 teaspoon black pepper
·
1 teaspoon celery salt
·
1 tablespoon taco seasoning
·
6 cloves garlic
·
1 bunch fresh cilantro
·
the juice of half a lime
Combine
all the ingredients together in a food processor or blender. Puree until
smooth. Transfer to a jar with a tight fitting seal, and refrigerate for up to
1-2 weeks.
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