Southwestern Chicken Egg Rolls

These are really easy to make and SO good!!!  They are identical to the Southwestern Egg Rolls at Chilli's except these have CHICKEN in them!  You can leave the chicken out completely and they will still be very good!!  I'm also listing the recipe that I found online for Avocado Ranch Dip!

Oh, and to make these even EASIER for me, I used Tyson Southwestern Chicken Strips.  They are already cooked and seasoned.  You can of course cook and season your own chicken. But I wanted something fast and quick lol!

I must warn you, this recipe makes A LOT of Egg Rolls!! I made the whole recipe because I plan on freezing the extra for an easy snack or appetizer any time!

These are baked, but you can also fry these!! Thats what I will be trying today, when I finish rolling the rest of my egg rolls lol!!  I will update this post and let you guys know how they turn out :-)  Of course BAKED is a lot healthier.

Oh, and don't forget to check out the contest that we're running at our Facebook Group Sistahz That Can Cook (don't let the name fool you! all are welcome :-)
Click HERE to view the contest rules.

Ingredients:

2 Bags of Tyson Southwestern Chicken Strips (You could also use one bag and make half of the recipe with chicken and half without.  This will come in handy when entertaining guests that are vegetarian and they're just really good that way too )

2 cups frozen corn, thawed

1-15 oz can black beans, rinsed and drained

1-9 oz package frozen chopped spinach, thawed and squeezed dry with a strainer or paper towels

1- 8 ounce block of Pepper Jack Cheese Shredded (Block cheese is so much better than pre-shredded cheese!)

1-7oz can diced green chiles, drained

4 green onions, finely chopped (optional)

1 tsp ground cumin

1/2 tsp chili powder

1 tsp salt

1/2 tsp cayenne pepper

2+ package of egg roll or wonton wrappers (these are in the produce section)

Directions:

Chop up your chicken really well:

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a bowl mix together your chicken, beans, spinach corn, chles, cheese, onions cumin chili powder, salt and cayenne pepper.

 Using a Tablespoon measure out 2 TBS of filling and place it the middle of the wrapper.  Wrap the egg roll like shown in the video.

Place the filling diagonally on the wrap.  Fold the bottom corner over the filling; roll it snugly half-way to cover filling.  Fold in both sides snugly against the filling.  Moisten the edges of the last flap at the top.  Roll the wrap up and seal the top corner.  Lay it flap side down in your baking dish, placing them slightly apart on the baking sheet.

Lightly spray the tops of the egg rolls with cooking spray and bake for 8 minutes, flip them over, bake them for another 8 minutes, you can flip them more than once, you just want to make sure that it has a lovely brown color on both sides.

For avocado ranch:
3/8 cup mayonnaise

3/8 cup sour cream

3 Tbs buttermilk ( I made my own with 3 TBS of whole milk and half a TBS of Vinegar and allow it to sit for 5 minutes. Voila buttermilk!)

1/2 Tbs olive oil

1/2 Tbs lemon juice (I used a fresh lemon )

1/2 green onion, chopped

1/4 tsp salt

1 avocado, peeled and pitted

Place all ingredients in a blender and pulse until smooth. Use immediately.

Adapted from : Cake and Allie