Southwestern Eggrolls

[nverland]

Southwestern Eggrolls

Ingredients

3 boneless skinless chicken breasts
1 onion chopped
1 green pepper chopped
1 red pepper chopped
Half a packet of chipotle marinate or taco seasoning
Small can of mexicorn or chipotle corn
Can of black beans
Block of pepperjack shredded
Block of cheddar shredded
2 packages of eggroll wrappers (the larger ones if using for dinner, the smaller ones for appetizer)

In a baking dish place the chicken breasts and sprinkle on the marinade and a little garlic salt.

Add the veggies on top and around the chicken.

Add half a cup of water to the pan and place in preheated 400 degree oven.

Remove chicken when cooked all the way through and veggies are tender.

Place chicken and veggies in a large bowl and shred with 2 forks.

Drain corn and beans and add to chicken mixture along with the 2 cheeses.

Sprinkle a little salt and pepper and a little hot sauce or salsa if you want things a little spicier.

Mix well.

Place an eggroll wrapper down in a diamond shape and add a little mixture to the middle of the wrapper shaping filling into a log shape.

Begin to roll up and halfway through tuck the ends in and finish rolling.

Place seam side down on a well-greased cookie sheet.

Repeat till all mixture is gone.

Spray tops of eggrolls with cooking oil and top with a sprinkling of kosher salt (very important step

Bake in oven until browned and crispy.

Serve with sour cream, salsa or guacamole for dipping