Mexican Eggrolls

Insanely delicious. Make a double batch and stick them in the freezer for lunches or a fast dinner.

makes 8 eggrolls

In food processor shred:
1 cooked chicken breast

Set aside in bowl and in processor mince the following:
1/2 cup bell pepper
2 tbls jalepeno
1/4 cup onion
1/2 cup frozen spinach
1 tbls salsa seasoning
1/2 cup shredded cheese

Have ready in another bowl:
1/2 cup corn
1/2 cup black beans

Lay out 8- 6 inch tortillas. Fill with a spoonful of chicken, minced mixture, and corn & black beans. Roll tortilla over the filling once then tightly fold in the left and right. Continue rolling the tortilla tightly. Place on pan.

Bake in oven at 475 for 15 minutes until crispy and lightly browned.

Serve with Creamy Salsa

In processor mix:
1 cup salsa
1/2 cup cream cheese
1/2 cup tomatoes
1/4 cup bell peppers
1 tsp salsa seasoning