Chicken Egg Roll Enchiladas Recipes
CHICKEN EGG ROLL ENCHILADAS
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
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.
EGG ENCHILADAS
These are scrambled eggs with a Mexican twist that can be served any time of the day. They don't require baking time however; they are slipped under the broiler to melt the cheese. Sometimes I heat the tortillas briefly in the microwave before dipping in the sauce to keep them from cracking when rolling them up. Recipe is from Sunset Mexican Cook Book.
Provided by cookiedog
Categories Breakfast
Time 45m
Yield 6 enchiladas
Number Of Ingredients 12
Steps:
- Heat oil in a wide frying pan over medium heat and sauté onion and green pepper until limp; add tomato sauce and chili powder. Simmer, uncovered, for about 10 minutes.
- Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
- In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
- Dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. Roll up and place seem side down in a shallow baking dish.
- Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
- Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).
Nutrition Facts : Calories 365.2, Fat 23.5, SaturatedFat 10, Cholesterol 315.7, Sodium 861.5, Carbohydrate 23.9, Fiber 4.2, Sugar 7.2, Protein 16.8
SIMPLE CHICKEN ENCHILADAS
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
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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