Baked Southwest Rollups

Chicken, Mexican, Vegetables

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    My husband and his friend joke that I’ll eat anything as long as it has chicken and cheese in it.  While this is not quite true, I do love both chicken and cheese so when I saw a recipe for southwest rollups filled with both, I was immediately in.  Another big plus to the recipe is the large amount of vegetables that are stuffed into the rollups as well. 
     These were easy to make and didn’t take too long.  The filling itself is wonderful and I found myself freezing two single serving bags of the filling to put over a salad for an easy dinner another night. I made the rollups out of burrito wraps to make it into a dinner, but they could easily be made in small tortillas as a quick appetizer.
     The rollups were just what I was looking for.  They had plenty of chicken and cheese as well as peppers, garlic, onions, spinach, black beans, and corns.  I wasn’t sure about the addition of the spinach, but it ended up flowing well with the rest of the dish.  My favorite part of the entire thing might be the dipping sauce.  It’s cool yet spicy and pairs well with the rollups.

Baked Southwest Rollups (adapted from The Adventures of Mini-Martha)
For the Rollups:
1 T. olive oil
1/2 onion, diced
2 cloves garlic, minced
3 boneless, skinless, chicken breasts, cut into 1 inch pieces
1 green pepper, diced
4 oz. green chile peppers, diced
1 tomato, chopped
1 can black beans, rinsed and drained
1 c. corn
10 oz. frozen spinach, thawed and chopped
1 t. cumin
1 t. chili powder
1/4 c. cilantro, chopped
1 t. salt
3 T. lime juice
1 c. cheddar cheese, shredded
1 c. pepper jack cheese, shredded
8 flour tortillas

For the dipping sauce:
1/2 c. low fat sour cream
1/2 c. Greek yogurt
1/2 c. salsa
1/2 t. cayenne pepper
1 t. salt

1.  In a small bowl combine the dipping sauce ingredients.  Mix well and refrigerate until ready to serve.

2.  Preheat the oven to 400 degrees.  Spray a baking dish with cooking spray and set aside.
3.  Add the oil to a large skillet and heat over medium heat.  Add the garlic and onion and cook 4 minutes.  Add the chicken and peppers and cook until the chicken is cooked through, about 8 minutes.  Stir in the black beans, spinach, corn, tomatoes, seasonings, and cilantro.

4.  Cook the mixture for 5 minutes or until it is heated through.  Add both cheeses and stir until melted.
5.  Warm the tortillas for 20 seconds in the microwave.  Spoon filling on the tortillas and roll up tightly, tucking in the ends.  Place seam side down in the baking dish.  Spray the tops with cooking spray and cook at 400 degrees for 25 minutes.  Serve with the dipping sauce.

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3 Comments

  1. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    Reply

  2. Hi Heather,
    I just love the flavor combination for your Roll Ups. This is a great recipe it looks delicious! Thank you so much for sharing with Full Plate Thursday. Happy New Year to you and your family and Abundant Blessings in 2012!
    Miz Helen

    Reply

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