Spinach And Chicken Southwestern Egg Rolls W Avocado Ranch Dip

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This is a family favorite. This is probably one of my favorite comfort foods. It took me about 2 years to perfect my version of southwestern eggrolls & avocado ranch dip, but it was well worth the time that it took me to finally get it perfect. I hope everyone enjoys this.

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Steps

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Heat butter in a medium size skillet over medium-high heat.

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Add the green pepper , garlic , green & red onion to the pan and saute for a couple minutes until tender.

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Dice the cooked chicken into small cubes and add it to the pan.

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Add the corn , black beans , spinach , parsley , cilantro , cumin , chili powder , season salt , garlic salt , cayenne pepper and white pepper to the pan.

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Cook for another 4 minutes.

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Stir well so that the spinach separates and is incorporated into the mixture.

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Remove the pan from the heat and add the cheese.

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Stir until the cheese is melted.

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Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.

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Spoon one-sixth of the mixture into the center of a tortilla.

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Fold in the ends and then roll the tortilla over the mixture.

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Roll the tortilla very tight , then pierce with a wooden pick to hold together.

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Repeat with the remaining ingredients until you have five eggrolls.

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Ingredients

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chicken breast fillet, butter, green pepper, green onions, garlic clove, red onion, frozen corn, canned black beans, frozen spinach, fresh parsley, fresh cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper, white pepper, monterey jack cheese, flour tortillas, avocado, tomatoes, ranch dressing, sour cream, dried parsley, onion powder, garlic oil, dried dill weed, garlic powder, pepper, iceberg lettuce