I love Southwestern Eggrolls but didn't like the grease and salt that went along with them. Now I make them at home and they are super easy to make and better for you. I serve them for dinner, instead of as an appetizer. Durring the week I use chicken I've already cooked and dried onion flakes so it doesn't take a lot of time but you could cook the chicken and some fresh onion before adding the rest of the filling ingreidents if you prefer. Also, the filling can be frozen and used later if you wanted to make less of the rolls. I did use low sodium or no salt added corn and beans, but the site didn't recognize those varieties.

Ingredients

6 serv.

(15 ounce) can kernel corn↗1 ounce
drained
(15 ounce) can black beans↗1 ounce
drained
(10 ounce) package frozen chopped spinach1 ounce
thawed
cooked chicken↗1 1⁄2 cup
chopped small
dried onion↗2 teaspoon
cumin↗1 1⁄2 teaspoon
chili, pwoder↗1 teaspoon
garlic powder↗1⁄4 teaspoon
low-fat monterey jack and colby cheese↗1⁄3 cup
shredded
low-carb flour tortillas↗12
nonstick cooking spray
Avocado Ranch dip
avocado↗1
mashed
low-fat sour cream↗1⁄2 cup
nonfat milk1 tablespoon
teaspoon dry ranch dressing mix1 -2

Step-by-step instructions

1
In a medium sauce pan over medium low heat, add chicken, beans, corn, spinach, onion flakes, and spices. Heat stirring occasionally for about 10 minutes. Add chees, turn off heat and stir until all is combined well and warm.
2
Place 1/4 heaping cup of the mixture down the middle of a tortilla and roll like a burrito. Place seem side down in a 9x12 baking dish that has been coated with non-stick cooking spray. Repeat process until all 12 tortillas are rolled up in the dish ready for baking.
3
Spray top of tortillas in baking dish with non-stick cooking spray. Bake at 425 degrees for about 25 minutes or until tortialls are a little golden brown.
4
Serve with salsa, sour cream and avocado ranch dip.
5
To make the avocado ranch dip, mix mashed avocado, low fat sour cream and 1-2 tsps of ranch dressing mix. Add a tabelsppon of milk to thin out a tad and chill until ready to use. Best if made a couple of hours ahead of time.

Source: food.com

Original recipe ↗

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