Ingredients:
- 3 Tbsp butter
- 6 boneless, skinless chicken breasts, cooked and shredded
- 2 packages of reduced sodium taco seasoning (if you make your own, that will work just fine)
- 2 can(s) mexican style corn, drained (mexicorn by green giant is what i use)
- 2 can(s) black beans, drained
- 1 1/2 c plus 1/3 cup water
- 1 large bag of baby spinach (i used fresh, but frozen will work fine as long as it’s thawed and drained)
- 1 bag(s) taco cheese blend (or whatever kind of cheese you prefer)
- 1 egg, beaten
- 20 7-inch flour tortillas (my grocery store carries packages of 20)
- sour cream or top-the-tater for serving
Directions:
In a large, deep skillet, melt the butter over medium to medium-high heat. Throw in the chicken breasts and cover, cooking about 10 minutes on each side. They will be a deep, golden brown.
Take the chicken out and put on a cutting board. Shred with two forks, then put back into the pan. Pour in the 1 1/2 cups of water, and stir. Turn heat down to medium-low.
Once you’ve added the water, add in your taco seasoning packets. Stir. If need be, add in a little at a time of the extra 1/3 cup of water. You want the chicken and seasonings to be on the thicker side, and not too liquidy.
Once you’ve got the chicken and seasonings well mixed, add in your bag of spinach. If you’re using fresh, put it on top of the chicken, cover, and let it begin to wilt, about 5-7 minutes. If you’re using frozen spinach, just throw it in and give it a stir, making sure it’s evenly mixed.
Once the spinach has cooked down a bit, give it a good stir to make sure it’s evenly incorporated into the chicken. Then, add in your Mexicorn and black beans. Stir again to make sure everything is evenly mixed together. Let simmer, uncovered, for about 5-10 more minutes, or until spinach is mostly cooked through, stirring occasionally.
Once the mixture is finished cooking, take the skillet off the heat and add in your cheese. Stir until all the cheese is melted and mixed in.
Heat up your tortillas until they are hot, about a minute and a half. Spoon about 2 heaping spoonfuls of filling into the middle of the tortilla. Fold each side in, then roll the tortilla over the filling. Before you close the tortilla, brush the edge with some of the beaten egg. Continue rolling until they are closed, then place on a plate, egg-side down.
Cover your plate of eggrolls with plastic wrap, and put in the freezer for 2-3 hours, or until they are cold and the egg has had time to set. (Overnight is best)
Heat up your frying oil to 350 degrees F. Take the eggrolls out of the freezer and put them into your pan, being careful not to overcrowd. Cook for about 8-10 minutes, or until both sides are a deep, golden brown. Set on a plate with paper towels to drain excess grease. Serve with sour cream or Top-The-Tater.
