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Chicken Egg Roll Enchiladas

5.0(5)

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.

by Bergy·published 2004-05-19

Open original recipe

Chicken

Servings

24 pieces

Total time

1h 5m

prep 25 min

Calories / serving

130 kcal

Ingredients (11)

serves

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

Instructions (6 steps)

01Mix all the ingredients except egg roll wraps together.
02Put 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.
03Line a 9x13 oven proof pan with release Foil or lightly spray with oil and place the rolls side by side, single layer.