South Western Egg Rolls~ Allison Bevans

2 chicken breast shredded
1 can black beans
1 can corn
2 cups cheese
1 green or red pepper chopped
1/4 cup cilantro chopped
2-4 TBSP chili powder
1-2 TBSP Cumin
1 TBSP lime juice
1 tsp salt
20 tortillas
(for fast prep put everything except the chicken beans corn and cheese in food processor. Add chicken corn, beans and cheese. Mix well and roll into flour tortillas. Shallow fry them or broil them in the oven till crispy.
Avocado Ranch sauce
1 avocado
1 cup ranch dressing
2 tsp lime zest or lime juice to taste
smash avocado and mix together.

Southwestern Chimichangas~ Allison Bevans

2 chicken breast shredded (or canned chicken)
1 can black beans
1 can corn (or frozen)
2 cups shredded cheese (cheddar, pepper jack or Monterrey)
1 cup fresh spinach chopped (or frozen)
1 green or red bell pepper chopped
1/4 cup chopped cilantro
4 TBSP chili powder
2 TBSP cumin
1 TBSP lime juice
1 tsp salt
Tortillas
For faster prep time put everything but the chicken beans corn and cheese in the food processor. Add chicken, beans, corn, and cheers. Mix well and roll into flour tortillas. Shallow fry them till brown on both sides (use a toothpick to hold them together if needed) You can also broil them in the oven till crisp.
Dipping sauce:
Avocado- Ranch Sauce
1 avocado
1 cup ranch
2 tsp lime juice

Creamy Chicken Enchilladas~ Mom

Beat together
8 oz cream cheese
2 TBSP water
2 tsp ground cumin
add:
8 cups cooked chicken
1 chopped onion
salt and pepper
Fill:
flour tortillas and place in greased 13x9 pan.
Combine and pour over the enchiladas:
2 cans of cream of chicken soup
16 oz sour cream
2) 4 oz can chopped green chillies
Bake 30-40 minutes
Sprinkle with Shredded Cheddar Cheese and bake 5 more minutes.