Baked Southwestern Egg Rolls with Cilantro Cream Sauce

I am not exaggerating when I say this is now one of my favorite recipes. The chicken southwestern egg rolls are amazing and the sauce... oh my gosh, it is heavenly. This is much like the southwestern egg rolls at Chili's but better! The tortillas get brown and crispy on the outside too. I may go have another one...

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

                                                                              After!

Original recipe found here.