Here is another favorite in my house. It’s packed with veggies and both my boys (husband & son) are always excited when this is served. We usually have it once a week or so.
Southwestern Chicken Eggrolls:
~Warm a couple tablespoons of EVOO in a large saucepan over medium heat.
~Add 3 uncooked diced chicken breasts. Salt and pepper. Cook about 5 minutes.
~Add 1 diced onion and 2 seeded, diced jalapeños. Continue stirring until chicken is cooked through.
~Add 1 tablespoon cumin and 1 tablespoon chili powder.
~Add a drained and rinsed can of black beans, kernels from 4 corn cobs, and 3 cups of baby spinach.
~Once spinach wilts, remove from heat and add 1 cup pepper jack cheese.
Spoon mixture into freshly cooked flour tortillas, roll burrito style, and place in large prepared baking dish.
Brush all sides of your eggrolls with EVOO. Bake in a 375 degree oven for 15 minutes, then flip them over and bake 15 more minutes until tortillas begin to crisp.
Optional (and recommended!): Top with the Jalapeño Cilantro Cream Sauce (shared a couple of days ago) and avocado slices. My husband also adds raw jalapeño slices on top and I like to add Sriracha on top of mine. #yum
Adapted from: MrsHappyHomemaker