This is one of my favorite party make-ahead recipes, because it is easy, delicious, and makes a ton of food! You can serve them either chilled, room temperature, or heated up on a sandwich press (which is my mom’s preference); my husband also likes to take the unused stuffing and use it as a hot dip so that is an option as well.
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1 (1-ounce) envelope fajita seasoning mix
- 1/2 cup chicken broth or water
- 3 (6-ounce) packages refrigerated Southwestern-flavored chicken breast strips, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (11-ounce) can yellow corn with red and green bell peppers, drained
- 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
- 6-8 large flour tortillas (I use the burrito ones)
- Salsa for dipping!
- Combine spinach and fajita seasoning in a large nonstick skillet; add broth. Cook over medium heat, stirring often, 5 minutes. Stir in chicken and next 3 ingredients; simmer until cheese melts.
- Spread 1 cup chicken mixture on 1 side of each tortilla, leaving a 1/2-inch border around edges.
- Roll up tortillas tightly, and wrap in plastic wrap (see image below). Chill for a minimum of 30 minutes or up to overnight.
- Unwrap rollups, and cut into slices. You can usually get about 3 rollups per tortilla if cut diagonally.
- Serve with salsa, and enjoy!