2 tbsp olive oil, plus extra for brushing
1 lb skinless, boneless chicken breasts – diced
1 medium-large onion, minced
1 c frozen corn
1 can black beans, rinsed & drained
2 c fresh baby spinach
2 jalapenos, seeded & minced
1 tbsp cumin
1 tbsp chili powder
2 c shredded pepper jack cheese
salt & pepper to taste
10 taco sized flour tortillas
Cilantro Cream Sauce:
1 (8oz) package cream cheese, softened
2 tbsp sour cream
1 (7oz) can tomatillo sauce
1 tsp black pepper
1 tsp celery salt
1 tbsp taco seasoning
6 cloves garlic
2-4 jalapenos, seeded (or leave the seeds in for extra heat)
1 bunch fresh cilantro
the juice of half a lime
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, jalapeno, 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 into the center of each taco sized flour
tortilla, and roll up like a burrito. Brush each side with a good
coating of olive oil, and place on a cookie sheet lined with foil and sprayed with olive oil spray. Bake for 30
minutes, flipping halfway through, until crispy.
Serve with cilantro cream sauce!!
Before brushing with olive oil to go in the oven
Original recipe found here.
How do you make the cilantro sauce?
ReplyDeleteIt's listed under the ingredients for the egg rolls. The sauce is the best!!
ReplyDelete