Ben and I loved these! and the dipping sauce. Yum!
Southwestern Chicken Egg Rolls
2 boneless skinless chicken breasts, cooked & cubed
1/2 red bell pepper, diced
2 T. green onion, sliced
1 can or 1 c. frozen or canned corn
1 can black beans, rinsed and drained
1 can diced green chilies
1 t. cumin
1/2 t. chili powder
1/2 t. salt
Dash of cayenne pepper
2 c. shredded cheddar cheese
Flour tortillas
Avocado Dipping Sauce:
1 c. ranch dressing
1 avocado, seeded and mashed
Juice of 1 lime
Salt, pepper and cayenne to taste
Directions:
Cook chicken breasts. Cut the chicken into pieces and place in a large bowl. Add the drained corn, black beans, seasonings, shredded cheese, diced bell pepper, green onions and diced green chilies. Slightly warm the tortillas to make them easier to roll. Place a portion of the chicken/bean mixture into each tortilla and roll as tightly as possible. Spray a large jelly roll pan or baking stone and place the chicken rolls an inch apart from each other. Brush the tops of each tortilla with a little butter and bake in the oven at 400 degrees until golden brown. Dip the rolls in the dipping sauce that has been pureed until smooth.
