1-2 chicken breasts chopped fine - about 1 1/2 c.
1 Tbsp. olive oil
1 1/2 tsp. garlic
3 Tbsp. minced red bell pepper
3 Tbsp. minced green onion
1/2 c. frozen corn
2/3 c. black beans, rinsed and drained
1/2 c. spinach chopped fine
1 small can diced green chilies
1/8-1/4 c. chopped cilantro
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1 avocado small diced
1 c. shredded Colby Jack cheese
1 pkg. uncooked tortillas 7" (10 per pkg.)
1 egg, beaten
Oil for frying - about 6-8 c. (must use vegetable or canola)
Chop up chicken. Pre-heat skillet, add olive oil, 1 tsp. garlic and chicken. Saute until chicken is cooked. Remove from heat, let cool. While chicken cooks mix all other ingredients except egg, tortillas and cooking oil. Once chicken has cooled slightly, drain any liquid then, stir into vegetables. Beat egg in small bowl. Remove tortillas from bag.
Place 1/4-1/3 c. filling in the center of each tortilla, leaving enough room to fold sides over mixture. Then fold end closest to you over the mixture and pull back slightly to tighten. Roll until 1/4 of tortillas is left to roll. With fingers or pastry brush, moisten inside of tortilla with egg wash. Finish rolling and then repeat with other tortillas.
In a deep heavy pan, such as a Dutch oven, place frying oil being careful not to over fill, pan should not be more than 2/3 full. Oil will bubble up when food is added. Heat oil to 350º, add 2 to 5 egg rolls at a time. Fry until brown, remove from oil with a slotted spoon. Drain on paper towel. Serve with guacamole.