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Ingredients

• Cooking Time: 4
• Servings: 3
• Preparation Time: 20
• 1 chicken breast fillet, cooked and chopped up into fine pieces
• 2 tablespoons butter
• 1/16 cup green peppers, finely chopped
• 2 green onions, sliced
• 1 garlic clove, minced
• 1/8 cup red onions, chopped
• 1/3 cup frozen corn
• 1/4 cup canned black beans, rinsed and drained
• 1/4 cup frozen spinach, thawed and drained
• 1/2 tablespoon fresh parsley, minced
• 1 tablespoon fresh cilantro, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon season salt
• 1/8 teaspoon garlic salt
• 1 dash cayenne pepper
• 1 dash white pepper
• 3/4 cup monterey jack cheese, shredded
• 6 (7 inch) flour tortillas
• 1/4 cup avocados, smashed (about half of an avocado)
• 2 tablespoons tomatoes, deseeded & finely minced
• 1 tablespoon red onions, finely minced
• 1/4 cup ranch dressing
• 1/4 cup sour cream
• 1/8 teaspoon season salt
• 1/8 teaspoon dried parsley
• 1/8 teaspoon onion powder
• 1/4 teaspoon garlic oil
• 1 dash dried dill weed
• 1 dash garlic powder
• 1 dash pepper
• 1/4 cup tomatoes, diced
• 1/8 cup red onions, chopped
• 1/2 cup iceberg lettuce

Description

This Is A Family Favorite. This Is Probably One Of My Favorite Comfort Foods. It Took Me About 2 Years To Perfect My Version Of Southwestern Eggrolls & Avocado Ranch Dip, But It Was Well Worth The Tim..

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