• Begin by melting the butter in a sizable, deep skillet over medium heat. Add the chicken and cover, cooking for approximately 10 minutes on each side until golden brown.

For Filling:

• After cooking, shred the chicken on a cutting board using two forks, then return the shredded chicken to the skillet and add 1 1/2 cups of water. Adjust the heat to medium-low.
• Blend in the taco seasoning packets, adding some of the extra 1/3 cup of water if the mixture is too thick to achieve the desired consistency.
• Incorporate the spinach into the chicken mixture. If using fresh spinach, place it on top, cover, and allow it to wilt for about 5-7 minutes. When using frozen, simply stir it directly into the mix.
• Once the spinach has wilted, combine it thoroughly with the chicken, then add the drained corn and black beans, stirring until well mixed. Let it simmer without a lid for about 5-10 minutes, stirring occasionally.
• Remove the skillet from the heat and mix in the shredded cheese, stirring until completely melted and blended.

For Wrapping:

• Warm the tortillas for about a minute and a half. Place approximately 2 heaping spoonfuls of the filling in the center of each tortilla. Fold in the sides and tightly roll them up, brushing the edge with beaten egg to seal.
• Arrange the rolled egg rolls on a plate with the egg side down. Cover with plastic wrap and freeze for 2-3 hours until they firm up; overnight is even better.

For Frying:

• Heat your frying oil to 350 degrees F. Carefully add the egg rolls to the hot oil, ensuring not to overcrowd the pan. Fry for around 8-10 minutes or until golden brown on both sides. Drain on paper towels.
• Serve warm with sour cream or Top-The-Tater, and enjoy!