Easiest Baked Southwestern Eggrolls With Avocado Ranch Dip - cooking recipe

Ingredients

1 (15 ounce) can kernel corn, drained
1 (15 ounce) can black beans, drained
1 (10 ounce) package frozen chopped spinach, thawed
1 1/2 cups cooked chicken, chopped small
2 teaspoons dried onion
1 1/2 teaspoons cumin
1 teaspoon chili, pwoder
1/4 teaspoon garlic powder
1/3 cup low-fat monterey jack and colby cheese, shredded
12 low-carb flour tortillas
nonstick cooking spray
Avocado Ranch dip
1 avocado, mashed
1/2 cup low-fat sour cream
1 tabelspoon nonfat milk
1 -2 teaspoon dry ranch dressing mix

Preparation

In a medium sauce pan over medium low heat, add chicken, beans, corn, spinach, onion flakes, and spices. Heat stirring occasionally for about 10 minutes. Add chees, turn off heat and stir until all is combined well and warm.
Place 1/4 heaping cup of the mixture down the middle of a tortilla and roll like a burrito. Place seem side down in a 9x12 baking dish that has been coated with non-stick cooking spray. Repeat process until all 12 tortillas are rolled up in the dish ready for baking.
Spray top of tortillas in baking dish with non-stick cooking spray. Bake at 425 degrees for about 25 minutes or until tortialls are a little golden brown.
Serve with salsa, sour cream and avocado ranch dip.
To make the avocado ranch dip, mix mashed avocado, low fat sour cream and 1-2 tsps of ranch dressing mix. Add a tabelsppon of milk to thin out a tad and chill until ready to use. Best if made a couple of hours ahead of time.