Round em’ Up Rolls (Southwestern Egg Rolls)

Chicken Mixture:
3 Frozen Chicken Breasts, boiled (In water with 3 Chicken Broth Cubes)*
1/2c Mild Salsa
1/4c canned Corn with Peppers/Onions, drained
1c canned Black Beans, drained
3/4c Spinach, chopped
1.5tsp Jalapeno, deseeded, minced
1/3c Onion, chopped small
1.5tsp McCormick’s Grill Mates Montreal Steak Season
1/2tsp Chili Powder
1tsp Dried Parsley
1/4tsp Cumin
1/4tsp Red Pepper Flakes
1tsp Grated Parmesan and Romano Cheese (Store shelf kind)
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Egg Rolls
Shredded Mozzarella Cheese, for topping (Monteray Jack works)

Boil Chicken in water with 3 CRUSHED chicken broth cubes. Shred. Add in rest of chicken mixture. Add to egg rolls. Sprinkle on cheese. Roll. Heat skillet, spray with Butter Flavor Cooking Spray. Brown all sides. GREAT ALONE! Or serve with Salsa Con Queso or Salsa and Sour Cream.
(I premade chicken mixture in late morning and rolled them that night. Allowing mixture to sit, blending flavors. Just reheated when time to roll-Great Time Manager, as well.).
FREEZER FRIENDLY– Single layer, separately, onto plate sprayed with non stick butter spray. Freeze. Once frozen, throw into freezer safe bag.

*3 chicken breasts from a 3lb frozen bag. Made about 11 rolls.
*You can try to skip Montreal, and in it’s place a good sprinkle of Ranch Dressing Seasoning Packet (Not entire packet), or do both- Montreal and Ranch! There’s been times I used a good sprinkle (Not all) taco season packet with a good sprinkle (Not all) wishbone ranch dressing packet with sprinkle of sea salt, parm. cheese, red pepper flakes, and skipped rest of seasons. Many options to Southwestern Egg Rolls. The given recipe, above, is our favorite!
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