Southwestern Egg Rolls with Avocado Ranch Dipping Sauce
I love this Southwestern egg rolls recipe!
They are a family favorite, filled with chicken, corn, beans, spinach and Tex-Mex spices.
I followed the recipe I found on the Taste and Tell blog, except I decided to cook my chicken in the crockpot low and slow for 5 hours first. Then, I shredded the chicken and followed the recipe accordingly.
To prepare the chicken like I did, add the following ingredients to your crockpot:
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 cup chicken stock
- 2 limes
- 1 tsp chili powder
- 2 tsp chili flakes
- 1/2 red onion, sliced thin
When they’re ready, plate them up and serve them with Taste and Tell’s awesome Avocado Ranch Dipping Sauce!
Give them a try and let me know what you think!
Photo: Nisa Burns Cochran