Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce

I love trying out a lot of different recipes, and so I get excited about new and unique recipes! So, I was very excited when I found the recipe for Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce. Even better, I had all the ingredients already. These were pretty easy to make, and really good, everybody loved them. I have had friends try out the recipe already too, and they loved it as well. You can also make these ahead of time, and before you bake, freeze them and save for later! You can't go wrong!

Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce from Mel's Kitchen Cafe

Makes about 2-3 dozen

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 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

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)

Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.

In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.

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.

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).

Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.