Best Spinach And Chicken Southwestern Egg Rolls W Avocado Ranch Dip Recipes

EASIEST BAKED SOUTHWESTERN EGGROLLS WITH AVOCADO RANCH DIP

Easiest Baked Southwestern Eggrolls With Avocado Ranch Dip image

I love Southwestern Eggrolls but didn't like the grease and salt that went along with them. Now I make them at home and they are super easy to make and better for you. I serve them for dinner, instead of as an appetizer. Durring the week I use chicken I've already cooked and dried onion flakes so it doesn't take a lot of time but you could cook the chicken and some fresh onion before adding the rest of the filling ingreidents if you prefer. Also, the filling can be frozen and used later if you wanted to make less of the rolls. I did use low sodium or no salt added corn and beans, but the site didn't recognize those varieties.

Provided by Busy Lindsay

Categories < 60 Mins

Time 40m

Yield 12 rolls, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 (15 ounce) can kernel corn, drained
1 (15 ounce) can black beans, drained
1 (10 ounce) package frozen chopped spinach, thawed
1 1/2 cups cooked chicken, chopped small
2 teaspoons dried onion
1 1/2 teaspoons cumin
1 teaspoon chili, pwoder
1/4 teaspoon garlic powder
1/3 cup low-fat monterey jack and colby cheese, shredded
12 low-carb flour tortillas
nonstick cooking spray
1 avocado, mashed
1/2 cup low-fat sour cream
1 tabelspoon nonfat milk
1 -2 teaspoon dry ranch dressing mix

Steps:

In a medium sauce pan over medium low heat, add chicken, beans, corn, spinach, onion flakes, and spices. Heat stirring occasionally for about 10 minutes. Add chees, turn off heat and stir until all is combined well and warm.
Place 1/4 heaping cup of the mixture down the middle of a tortilla and roll like a burrito. Place seem side down in a 9x12 baking dish that has been coated with non-stick cooking spray. Repeat process until all 12 tortillas are rolled up in the dish ready for baking.
Spray top of tortillas in baking dish with non-stick cooking spray. Bake at 425 degrees for about 25 minutes or until tortialls are a little golden brown.
Serve with salsa, sour cream and avocado ranch dip.
To make the avocado ranch dip, mix mashed avocado, low fat sour cream and 1-2 tsps of ranch dressing mix. Add a tabelsppon of milk to thin out a tad and chill until ready to use. Best if made a couple of hours ahead of time.

SPINACH AND CHICKEN SOUTHWESTERN EGG ROLLS W/ AVOCADO RANCH DIP

Spinach and Chicken Southwestern Egg Rolls W/ Avocado Ranch Dip image

This is a family favorite. This is probably one of my favorite comfort foods. It took me about 2 years to perfect my version of southwestern eggrolls & avocado ranch dip, but it was well worth the time that it took me to finally get it perfect. I hope everyone enjoys this.

Provided by Printessa

Categories Sauces

Time 24m

Yield 6 Eggrolls, 3 serving(s)

Number Of Ingredients 34

Ingredients

1 chicken breast fillet, cooked and chopped up into fine pieces
2 tablespoons butter
1/16 cup green pepper, finely chopped
2 green onions, sliced
1 garlic clove, minced
1/8 cup red onion, chopped
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
1/4 cup frozen spinach, thawed and drained
1/2 tablespoon fresh parsley, minced
1 tablespoon fresh cilantro, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon season salt
1/8 teaspoon garlic salt
1 dash cayenne pepper
1 dash white pepper
3/4 cup monterey jack cheese, shredded
6 (7 inch) flour tortillas
1/4 cup avocado, smashed (about half of an avocado)
2 tablespoons tomatoes, deseeded & finely minced
1 tablespoon red onion, finely minced
1/4 cup ranch dressing
1/4 cup sour cream
1/8 teaspoon season salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1/4 teaspoon garlic oil
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
1/4 cup tomatoes, diced
1/8 cup red onion, chopped
1/2 cup iceberg lettuce

Steps:

Heat butter in a medium size skillet over medium-high heat.
Add the green pepper, garlic, green & red onion to the pan and saute for a couple minutes until tender.
Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, parsley, cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper and white pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.
Spoon one-sixth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a wooden pick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
Preheat 4-6 cups of oil to 375 degrees F.
Meanwhile, while the oil is heating, make the avocado ranch dipping sauce by combining smashed avocado, finely minced tomato, finely minced red onion, ranch dressing (I usually use Hidden Valley Ranch. It seams to make this dip taste the best), sour cream, season salt, dried parsley, onion powder, garlic oil, dill weed, garlic powder & pepper in a small bowl and mix well and sit in the refrigerator.
Deep fry the eggrolls in the hot oil for 3-5 minutes or until golden brown. Remove to paper towels to drain for about 2 minutes.
Slice each eggroll diagonally lengthwise and arrange on a plate around a bed of lettuce topped with the dipping sauce along with the garnish of chopped tomato and onion along top.
It is also a great make ahead idea for quick snacks.
Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.