Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce recipes

Name: Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce recipes
Ingredients: 1 tablespoon olive oil; 1 medium yellow or red onion, diced; 2 cloves garlic, finely minced; 3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cubed; 1 green or red pepper, diced small; 1 jalapeno pepper, membranes removed, seeded and finely minced or 4 pickled jalapeno rounds from the jar; 1 can black beans, rinsed and drained; 10 ounces frozen, chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel works great); 1 cup frozen corn; 1 teaspoon cumin; 1 teaspoon chili powder; 1/4 cup freshly chopped cilantro; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2-3 cups shredded cheese, such as Monterey Jack, Pepper Jack or Cheddar; 2-3 dozen small, fajita-size flour tortillas; 1 cup sour cream; 1/4 cup salsa; 1 teaspoon minced chipotle chiles in adobo sauce (if you are opening a new can to only use 1 teaspoon, freeze the remainder in a freezer-safe ziploc bag and pull out and thaw as needed)