Baked Southwestern Eggrolls

The recipe idea for this meal came from Robyn Louis' FB page.  I adapted it to suit my style of cooking and my clubmates' tastes!  The recipe that follows fed eight people.

Ingredients:
4 skinless/boneless chicken breasts
48 oz. low-fat/low-sodium chicken broth
1/3 cup lime juice
3 teaspoons garlic, minced
3 teaspoons organic honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large + 1 small can of green chilies, diced
3-10 oz. cans of organic black beans
1 cup of spinach, fresh, de-stemmed & chopped 
10 green onions, chopped
1/2 teaspoon Mexican chili powder
1/2 teaspoon Cayenne pepper, ground
4 cups of colby/jack cheese, shredded
40 egg roll wrappers
non-fat cooking spray

Directions:
Combine first seven (7) ingredients in a crock pot and cook for 4-6 hours at 250 degrees. 
After all of the prep-work has been done to the next four ingredients, combine all remaining ingredients from the green chilies through the shredded cheese in a large mixing bowl. 
Preheat your oven to 375 degrees F. 
When the chicken is fall-apart tender, remove it from the crock pot to cool about 15 minutes.  Once cooled enough, shred the chicken with a fork and add it to the mixing bowl, combining thoroughly. 
Rolling the egg rolls is a little tricky, but once you establish a routine...it'll go along quite smoothly.  Coat a baking sheet with non-fat cooking spray.  Then coat a dinner sized plate with non-fat cooking spray.  Lay out one egg roll wrapper so that one of the four corners is facing you.  Spoon about 1/4 cup of chicken/bean mixture onto the egg roll wrapper about 1/3 of the way from your corner to the adjacent corner.  Tightly roll the wrapper, ends tucked in or out (your preference), and make sure all corners are securely against the egg roll when finished rolling.  Repeat this procedure, including the spray on the dinner plate, 39 more times ;-)
Place egg rolls on your baking sheet just so they are not touching each other.  Bake a full pan for 16-20 minutes, turning over at the half-way time if you prefer.

Cook's note:  Greg and I loved this meal!  I also served saffron/cayenne flavored yellow rice and guacamole dip with the egg rolls.  Warning: this meal is very time-intensive.  From the time I started preparing the different vegetables, and then shredding the chicken...and eventually rolling the egg rolls, I had been working for 4 hours.  With cook time, this meal (for eight people) took almost 5 hours.  We thought it was well worth it though!