Ingredients for Chicken Egg Roll Enchiladas
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How to Make Chicken Egg Roll Enchiladas
- In a large bowl, combine 1 cup cooked chicken, 1/2 cup shredded carrots, 1/4 cup chopped green onions, 1/4 cup chopped red bell pepper, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon chili garlic sauce (optional), and 1/4 teaspoon ground black pepper.
- Spoon 2-2.5 tablespoons of the chicken mixture into each egg roll wrapper. Fold in the sides, then fold up the bottom and top, or use your preferred egg roll folding technique.
- Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- Arrange the egg roll enchiladas in a single layer in the prepared baking dish. (You'll likely fit about 20; freeze any remaining uncooked rolls on a baking sheet before transferring to a freezer bag.)
- Lightly mist the tops of the egg rolls with cooking spray or oil.
- Bake in a preheated 350°F (175°C) oven for 20 minutes. Flip the egg rolls to brown the bottoms, mist with oil, and bake for another 20 minutes, or until golden brown and crispy.
- Serve immediately, hot or at room temperature. Enjoy with your favorite dipping sauce!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
3g
Fat
2g
Carbs
6g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Appetizers Main Dish Poultry Mexican Oven Potluck Dinner Party Low Fat Chicken Dietary Low Cholesterol Low Saturated Fat Oamc Freezer Make Ahead Healthy 2 Low In Something Meat To Go Equipment Number Of Servings 4 Hours Or Less
