Southwest Tacos and Cilantro Cream Sauce

These are a slight variation on Mrs Happy Homemaker’s Baked Southwestern Egg Rolls (not variation, really, just minus the rolling).

I have masa (from the tamales) to use, and I’ve been meaning to attempt tortillas with it.  (Is it just me, or do I sound like I’m always behind? :P)  I thought this egg roll filling would make awesome tacos, paired with fresh corn tortillas.  It did.

As a bonus (you know it’s good, when…): my husband didn’t even know it contained spinach, until after he’d eaten it for two meals, and it was all gone. 😉  (If he had noticed it, he would have picked it out, whether or not you could taste it. :P)

He was telling me again how delicious it was last night, and that’s when I mentioned that it was the best use of spinach yet.

Wait… it had spinach?

Southwest Tacos (Egg Roll Filling)

Prep time: 15 mins
Cook time: 15-20 mins


  • 2 T olive oil
  • 1 lb boneless, skinless chicken breasts – diced
  • 1 medium-large onion, minced
  • 1 C frozen corn
  • 1 (14.5)oz can black beans, rinsed & drained
  • 2.5 C fresh baby spinach
  • 2 jalapenos, seeded & minced
  • 1 T cumin
  • 1 T chili powder
  • 2 C shredded pepper jack cheese
  • salt & pepper to taste


In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, and saute for 5 minutes. Stir in the diced onions, and cook until the chicken is cooked through.

Stir in the spices, jalapeno, black beans, corn, and baby spinach. Cook until the spinach has wilted.

Fresh baby spinach added to the mix

Before and After 🙂Cook until spinach is wilted

Remove from the heat, and stir in the pepper jack cheese.

Serve with Cilantro Cream Sauce, if desired.

I desired.

Cilantro Cream Sauce

Prep time: 5 mins
Yield: 2 C


  • 1 (8oz) package cream cheese, softened
  • 2 T sour cream
  • 1 (7oz) can/jar salsa verde (I had to use half a 16oz jar ;))
  • 1 t black pepper
  • 1 t celery salt
  • 1 T taco seasoning
  • 6 cloves garlic (I used minced garlic in a jar)
  • 2-4 jalapenos, seeded (leave the seeds in for extra heat)
  • 1 bunch fresh cilantro (I only had about half a bunch still useable, but it turned out great, nonetheless)
  • the juice of half a lime


Combine all the ingredients together in a food processor or blender. Puree until smooth. Transfer to a jar with a tight fitting seal, and refrigerate for up to 1-2 weeks.

This sauce is seriously delicious.  You’ll be thinking up things to cook, just so you can eat this with it. 🙂  We were eating dinner yesterday, when a lightbulb appeared over my head, and I said, “This would be great with fajitas!” So, today I’m making fajitas. 🙂


One thought on “Southwest Tacos and Cilantro Cream Sauce

  1. Pingback: Betty Crocker’s Chicken Fajitas | It was the best of tines...

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