Baked Southwest Egg Rolls

From:http://www.sixsistersstuff.com/2014/01/baked-southwest-egg-rolls.html
Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons minced green onion
• 2 tablespoons minced red bell pepper
• 1/3 cup frozen corn
• 1/4 cup canned black beans, drained and rinsed
• 2 tablespoons frozen chopped spinach, thawed and drained
• 2 tablespoons diced jalapeno peppers (you can take the seeds out for less spice!)
• 1 chicken breast, cooked and diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• pinch of cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• egg roll wrappers

Instructions

1. Preheat oven to 400 degrees.
2. In a large skillet, saute green onion and bell pepper in olive oil, just until soft (this will take 3-5 minutes).
3. Add the corn, black beans, spinach and peppers and cook until heated through.
4. Add the chicken, cumin, chili powder, salt, and cayenne pepper.
5. Stir until well blended and tender.
6. Remove from heat and stir in the cheese.
7. Fill egg rolls.
8. Start with a corner facing you, and add about 1/4 cup of filling to the center of the wrapper.
9. Fold the corner facing you over the filling, tuck in the sides, and finish rolling.
10. Place the rolls on a greased baking sheet.
11. When finished, spray the rolls with cooking spray.
12. Bake for about 20 minutes until they are golden brown, flipping them halfway through.
13. We served them with different dipping sauces - chipotle sauce, salsa, ranch, and sour cream.

Just like Cafe Rio Chicken...

• 2 pounds chicken breasts
• ½ cup zesty italian dressing
• ¾ tablespoon minced garlic
• ½ tablespoon chili powder
• ½ tablespoon ground cumin
• 1 1 oz package dry ranch dressing mix
• ½ cup water

Place chicken in crock pot with a little chicken broth until it is tender and you can shred it..  

Then take chicken out and dump liquid out of crock pot.  Shred chicken and place back in crock pot.  In a separate bowl, combine above ingredients and whisk together.  Then pour over your shredded chicken in your crockpot.  Cook for about 2 more hours.  Enjoy in a tortilla or on a salad with your favorite toppings. 

**Shelly's Instant Pot notes:  I add frozen chicken breasts and all other ingredients to my IP and cook on Manual, high pressure for 12-13 minutes.  Let the pressure naturally release, then open the pot and shred the chicken.  Put it back into the pot and turn on Saute' just for a minute until it comes to a boil.