Baked Southwest Roll-ups

From Mel's Kitchen Cafe

INGREDIENTS

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 *I used a lot less chicken and it still tasted great*
• 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 *I used a lot less cheese*
• 2-3 dozen small, fajita-size flour tortillas
Chipotle Dipping Sauce:
• 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

1. Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.
2. In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.
3. 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.
4. Warm the tortillas. I place 5-6 between two damp paper towels and microwave for about 45 seconds. 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).
5. Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.

Notes from Jill's Kitchen: I love these so much. I loved them so much that I made them for the dinner I was in charge of at our family vacay in Colorado last month. I loved the spinach and I loved the dipping sauce and I loved it all. What I didn't love? The fact that she called these things baked eggrolls. There is nothing egg roll esque about them, other than the fact that you have to roll the tortillas as some point. Other than that, they are basically fat little baked taquitos. But delicious fat baked taquitos!!