Southwestern Chicken Rolls
1 tablespoon olive oil
1 medium yellow or red onion, diced
2 cloves garlic, finely minced
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cubed
1 green or red pepper, diced small
1 jalapeno pepper, membranes removed, seeded and finely minced
1 can black beans, rinsed and drained
10 ounces frozen, chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel works great)
1 can corn
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup freshly chopped cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 cups shredded cheese
Tortillas
Preheat the oven to 400 degrees. Line a baking sheets with foil and lightly grease with cooking spray. Set aside.
In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets (secure with a toothpick if needed).
Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce-- sour cream, guacamole or salsa are good.
3 comments:
What wonderful girls we have. Thank you for being the light of my life--along with your Mother, of course.
oh dad...we would not have any light to give you if you had not first given us light through your love and your example. We love our daddy!!!
This recipe looks soooooo good. If only I could find all those ingredients here. Thanks for sharing.
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