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Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce

These little babies were good. As in, I'm lucky any of the delicious, flavorful filling made it into the tortillas since I was so busy sampling that I forgot about ensuring quantity control. Simple to prepare and healthy to boot
2 Servings - melskitchencafe.com
Servings:2  | Calories:2153 | Total Fat:97g  | Chol:635mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 97g
149 %
Sat Fat 48g
240 %
Total Carb 103g
34 %
Fiber 23g
92 %
Sugars 12g
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Cholesterol 635mg
212 %
Sodium 3714mg
155 %
Protein 216g
432 %
Calories:
36% Boneless, skinless chicken breasts
29% Shredded cheese
25% Others combined
9% Sour cream
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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 or 4 pickled jalapeno rounds from the jar
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 cup frozen 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, such as Monterey Jack, Pepper Jack or Cheddar
2-3 dozen small, fajita-size flour tortillas
1 cup sour cream
1/4 cup salsa
1 teaspoon minced chipotle chiles in adobo sauce (if you are opening a new can to only use 1 teaspoon, freeze the remainder in a freezer-safe ziploc bag and pull out and thaw as needed)

Directions : View recipe directions on melskitchencafe.com

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