Southwestern Eggrolls

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 281.7
  • Total Fat: 10.7 g
  • Cholesterol: 39.9 mg
  • Sodium: 740.6 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 18.8 g

View full nutritional breakdown of Southwestern Eggrolls calories by ingredient
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Introduction

I found this recipe on another website but modified just a tad. Serve with salsa or light sour cream or light ranch dressing. Condiments are not included in the nutritional calculations. I found this recipe on another website but modified just a tad. Serve with salsa or light sour cream or light ranch dressing. Condiments are not included in the nutritional calculations.
Number of Servings: 10

Ingredients

    2 TB Vegetable Oil
    2 Boneless, Skinless Chicken Breasts
    1/4 Cup Minced Green Onion
    1/4 Cup Minced Red Bell Pepper
    2/3 Cup Frozen Corn Kernels
    1/2 Cup Canned Black Beans - Rinsed & Drained
    1/4 Cup Frozen Chopped Spinach
    1/4 Cup Diced Jalapeno Peppers
    1 TS Ground Cumin
    1TS Chili Powder
    2/3 TS Salt
    1/4 TS Ground Cayenne Pepper
    1.5 Cup Shredded Mexican Blend Cheese
    10 6-inch Flour Tortillas

Directions

1. Rub 1 tablespoon vegetable oil over chicken breasts. In a medium skillet over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure by placing seamed sides down on a baking sheet coated with nonstick cooking spray. Once all are assembled, spray the tops with nonstick cooking spray.

5. Bake in a preheated 475-degree oven for 15 minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user ELASTIGIRRL.

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