Chicken Egg Roll Enchiladas Recipes

CHICKEN EGG ROLL ENCHILADAS

Chicken Egg Roll Enchiladas image

I wanted to make up a batch of something to have something to warm up when I didn't have time to fuss, put some in the freezer and yet have something healthy. Aha I thought, I have some cooked chicken and some egg roll wraps so I came up with this recipe. You can serve them plain, with some Szechuan sauce or even salsa - it's up to you. I loved them plain. They will make great appetizers too. Hope you enjoy them! I said optional to the chillies and hot sauce, but for me the recipe would be bland without, so use as much or as little as you like. Substitute the chicken with seafood roast or whatever leftovers you have. To freeze: Prepare rolls as directed through step 2. Place on a baking sheet, leaving a little space between the rolls. Place in freezer and freeze until firm. Transfer to a large freezer bag. Seal, label and freeze. To serve: Bake rolls from frozen as directed in directions.

Provided by Bergy

Categories Chicken

Time 1h5m

Yield 24 pieces

Number Of Ingredients 11

Ingredients

2 cups cooked chicken (diced or shredded)
1 cup fresh bean sprout
3/4 cup fresh mushrooms, coarsely chopped
1/2 cup leek, chopped
1/2 cup onion, chopped
1/2 cup carrot, grated
2 chilies, chopped (optional, but I say use them)
1 -2 tablespoon hot sauce (I used Denzil's Kamakazi) (optional)
salt & pepper
1 (10 1/2 ounce) can cream of mushroom soup
24 egg roll wraps

Steps:

Mix all the ingredients except egg roll wraps together.
Put 2 to 2 1/2 tbsp of filling in each wrap, fold in the sides and then flip up the top and bottom or do your conventional egg roll fold.
Line a 9x13 oven proof pan with release Foil or lightly spray with oil and place the rolls side by side, single layer.
I managed to get 20 into the dish and then foil wrapped the remaining 4 and put them in the freezer uncooked.
Mist the tops of the egg rolls with oil (I like to use lite olive oil). Bake in 350°F oven for 20 minutes or until they are golden on top, flip the rolls to brown the bottoms mist the bottoms as well with oil and continue baking for a further 20 minutes (approx).
Serve hot or at room temperature.

SIMPLE CHICKEN ENCHILADAS

Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

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