I got this recipe from Kaylene from when we did dinner trades. The sauce is so yummy!
2 boneless, skinless chicken breasts, cooked and cubed
1/2 red bell pepper, diced
2 T green onion, sliced
1 can or 1 C frozen or canned corn
1 can black beans, rinsed and drained
1 can diced green chiles
1 t cumin
1/2 t chili powder
1/2 t salt
Dash of cayenne pepper
2 C shredded cheddar cheese
Flour tortillas
Avocado dipping sauce:
1 C ranch dressing
1 avocado, seeded and mashed
juice of one lime
salt, pepper, cayenne to taste
Combine everything but the tortillas. Slightly warm tortillas to make them easier to roll. Place a portion of the mixture into each tortilla and roll as tightly as possible. Spray a jelly roll pan or baking stone and place the chicken rolls an inch apart from each other. Brush the tops of each tortilla with a little butter and bake in oven at 400 until golden brown. Dip the rolls in the dipping sauce that has been pureed until smooth.
