Baked Southwest Eggrolls with Chicken

I have been enjoying cooking since trying to lose wieght. My lastest experiment was Southwest Eggrolls, similar to Chili's Southwest Eggrolls. It was a fairly easy recipe, modified from recipes that I found the web.

Ingredients for the Egg Rolls

10-12 Chicken Tenders
4 oz can of diced green chiles

2 Cups Shredded Cheese
2 Cups Frozen Corn
1 Can Black Beans, Rinsed and Drained
1 Bunch Green Onions, Sliced
1 10 oz Package Frozen Spinach, or Fresh Spinach, Sauted
1 tsp Cumin
1/2 tsp Chili Powder
1 tsp Salt
1/4 tsp Ceyenne Pepper
1 Package Egg Roll Wrappers

Avacado Dip:
Sour Cream
Greek Yogurt
Avacado
Green Onions

Place frozen chicken tenders in a crock pot, top with can of green chiles. Cook on low for 8-10 hours.
When chicken in cooked, place in dish and shred with fork. Mix other ingredients, except for wrappers, in a large bown with the chicken.
Place a heaping spoonful of the mix in the middle of the wrapper. Roll wrapper over mixture, folding in sides of wrapper, moisten corners with water to seal the seams.
Brush wrapper with olive oil.
Preheat oven to 425. Bake eggrolls for 15 minutes, turning over halfway through cooking.

For the dip, mix sour cream and/or yogurt, depending on how low fat you want to go, with the diced avacado and green onion.

Serve with shredded lettuce and salsa!

Makes 24 Egg Rolls
Calories Estimated at 190 per Egg Roll