Southwestern Chicken Egg Rolls

Try your hand at making this super easy Southwestern Chicken Egg Rolls recipe!If you love Chilis Southwestern Eggrolls you will LOVE this version!

2 Bags of Tyson Southwestern Chicken Strips (You could also use one bag and make half of the recipe with chicken and half without. This will come in handy when entertaining guests that are vegetarian and they're just really good that way too )
2 cups frozen corn , thawed
1-15 oz can black beans , rinsed and drained
1-9 oz package frozen chopped spinach , thawed and squeezed dry with a strainer or paper towels
1- 8 ounce block of Pepper Jack Cheese Shredded (Block cheese is so much better than pre-shredded cheese!)
1-7 oz can diced green chiles , drained
4 green onions , finely chopped (optional)
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
2 + package of egg roll or wonton wrappers (these are in the produce section)

Chop up your chicken really well:
Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a bowl mix together your chicken, beans, spinach corn, chles, cheese, onions cumin chili powder, salt and cayenne pepper.
Using a Tablespoon measure out 2 TBS of filling and place it the middle of the wrapper. Wrap the egg roll like shown in the video.
Place the filling diagonally on the wrap. Fold the bottom corner over the filling; roll it snugly half-way to cover filling. Fold in both sides snugly against the filling. Moisten the edges of the last flap at the top. Roll the wrap up and seal the top corner. Lay it flap side down in your baking dish, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 8 minutes, flip them over, bake them for another 8 minutes, you can flip them more than once, you just want to make sure that it has a lovely brown color on both sides.