Southwestern Egg Rolls (chicken, corn, bean burritos) with Avocado Sauce

 This recipe is from my friend Kaylene and it's so yummy!

2 chicken breasts, cooked and cubed (one chicken breast is fine and pork works too!)

1/2 red bell pepper, diced

2 T green onion, sliced (opt)

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

Flour tortillas

Avocado Dipping Sauce:

1 C ranch

1 avocado, pitted and mashed

1 lime, juiced

Salt, pepper, cayenne to taste

Put chicken in a large bowl, add corn, beans, seasonings, cheese, bell pepper, green onions, and green chiles. Slightly warm the tortillas to make them easier to roll. Place a portion of the filling into each tortilla and roll as tightly as possible. Spray a large jellyroll pan or baking stone and place the chicken rolls an inch apart from each other. Brush the tops with butter and bake at 400 until golden (20 min?). Puree the sauce ingredients until smooth. Serve sauce with chicken rolls.

This makes plenty if I use regular-sized flour tortillas. This last time I used the big, burrito tortillas and they worked well, but you have fewer of them because they are so big, but you can cut them in half or double the filling recipe.

Coconut Chicken Curry

This recipe comes from Laura Gailard. I've already lost it once, so I thought I better post it here! Very easy and very yummy!

And this is a similar one from Maggan Allred:

Four chicken breasts

eight Yukon Gold potatoes cubed 

one bag baby carrots

2 lb one onion cut in thin slices

Two cans coconut milk 

7.8 Oz golden Curry mild (comes in a box I  cubes) 

Bake in the Crock-Pot on high for 6 hours or until chicken can be shredded. Shred chicken and serve over rice and with naan. (Amazing)