Dinner

Homemade "Taco" Eggrolls is for Dinner.

Homemade "Taco" Eggrolls takes 25 minutes to prepare.

Homemade "Taco" Eggrolls takes 30 minutes to cook.

Homemade "Taco" Eggrolls makes 18 servings.

The ingredients for Homemade "Taco" Eggrolls are:

16 oz Chicken Boneless Skinless Harvestland/Perdue 99% Fat Free All Natural no steroids, no antibiotics, n (by LIS8808)
3.5 serving Tomatoes, canned: Delmonte Petite Cut Diced Tomatoes, No Salt Added (by SONNYG1)
12 tbsp Onion (raw), chopped
3 clove Garlic
1 cup Spinach, fresh
1.5 cup Beans - Bush's Black Beans Reduced Sodium
20 serving Wing's Eggroll Wrapper (by LYNNHEATLEY)
1.5 cup Kraft 2% Shredded Cheddar Cheese
4 gram(s) Evoo Olive Oil Cooking Spray (by SHANNALEEG)

Here is how you make Homemade "Taco" Eggrolls:

Heat oven to 375. Place parchment paper in large pan (I use pizza pan). You can use virtually any ingredients, any type of meat, or tweak the amounts of anything. This recipe is calculated using the above ingredients.Cook chicken in pan. Add onion, garlic, and spinach until cooked. Reduce heat and stir in drained beans and can of tomatoes, including tomato juice. Cover and let simmer about 10 minutes. I always season with something different. You can use taco seasoning or add your own spices. On a wrapper, add a heaping spoonful of meat mixture, sprinkle with cheese, fold up the bottom, then the sides, and roll. Place seam down on parchment paper. Spray or lightly brush with EVOO or Pam. Bake for 20 minutes and check. We like ours really crunchy, so we usually bake them for around 30 minutes. Serving Size: 20 EggrollsNumber of Servings: 18Recipe submitted by SparkPeople user AHORTONC.

The nutritional information for Homemade "Taco" Eggrolls is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 158.6

• Total Fat: 3.1 g
• Cholesterol: 30.0 mg
• Sodium: 194.5 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 1.5 g
• Protein: 11.6 g

The dietary needs meet for Homemade "Taco" Eggrolls is Low Carb