Looking for fresh, fun dinner ideas your family will love? I made these tex mex goodies last night for dinner, they were a hit! Shredded chicken, fresh veggies, and chipotle flavor make this a tasty and healthy dish. Dipping them in a tangy cilantro lime sauce just adds to the flavor. Also a great appetizer idea!
Tex Mex Roll Ups
adapted from the Pampered Chef recipe, Season’s Best: Spring/Summer 2009
- 1/2 lb. shredded chicken
- 1/2 can black beans, drained
- 1 can corn
- 1/2 small red bell pepper, diced
- 1/2 cup fresh cilantro, diced
- 1 cup shredded cheddar jack cheese blend
- 3 tbsp, chipotle rub (I used Mrs. Dash Southwestern Chipotle Mix)
- 1/2 tsp. salt
- 10 – 9 inch flour tortillas
For the Cilantro Lime Dip:
- 6 oz. sour cream
- 1/4 cup fresh lime juice
- 1 cup cilantro
- 1/2 tsp black pepper
- 1/2 tsp. salt
- 1/2 tsp cumin
- 2 pinches cayenne pepper
Making the Tex Mex Roll Ups
Preheat oven to 450 degrees. Combine the black beans, corn, bell pepper, and cilantro into a mixing bowl, set aside. Saute the shredded chicken, chipotle rub and and salt over medium heat, add a dash of water if it gets too dry. After about 2 minutes, add the veggie mixture to the saute pan and cook for an additional couple minutes, or until vegetables are tender. Once complete, transfer the mixture to a mixing bowl.
Warm your tortillas (stove top or oven) and spoon a row of the mixture down the middle of each. Roll them up tightly, sealing them with a bit of water to help the tortillas stick shut. Line them up in a a baking pan and spray a thin layer of vegetable oil over the roll ups. Bake for 12-15 minutes, or until they are lightly browned. Once cool, cut into halves or thirds and serve.
Making the Cilantro Lime Dip
Simply combine all ingredients into a food processor and blend until smooth. No food processor? Try using a blender.
Hope you enjoy these Tex Mex Roll Ups, we sure did!
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