Enchilada Egg Rolls

Name: Enchilada Egg Rolls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 boneless skinless chicken breast, cooked, shredded or a small rotisserie chicken, shredded; 2/3 cup sweet corn; 2/3 cup sharp cheddar, shredded; 1/2 cup spring onions, diced; 1/8 cup fresh cilantro, finely chopped; 1 cup red enchilada sauce; 8-10 egg roll wrappers; 1 tablespoon extra virgin olive oil; cilantro lime crema (optional, but highly recommended!)

February 6, 2021

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Do you like Mexican food? I’m going to assume you said yes.

Do you like crunchy egg rolls? I’m going to do a bit more assuming with another yes.

If my above answers were correct, then you in for something really fun and delicious with this recipe.

Classic enchilada filling wrapped up into golden brown crunchy egg rolls served with extra enchilada sauce and some fabulous cilantro lime crema is a great new way to quench your taco Tuesday cravings.

Let’s get them started…

To get started, gather 1 boneless skinless chicken breast that has been cooked and shredded (rotisserie chicken works perfect for this!), 2/3 cup of sweet corn, 2/3 cup of shredded sharp cheddar, 1/2 cup of diced spring onions, 1/8 cup of finely chopped cilantro, 1 cup of red enchilada sauce (this is a link to my favorite brand), 1 tablespoon of olive oil and 8-10 egg roll wrappers.

In a large bowl, combine the shredded chicken, sweet corn, cheese, cilantro, onions and about 1/2 cup of the red enchilada sauce. If the mixture is too dry, add a bit more enchilada sauce. You want everything lightly coated, but not wet.

Place a single egg roll wrapper onto a flat work surface positioned like a diamond (as in the photo above). Place about 3 tablespoons of filling towards the top end of the wrapper furthest from you (as in the photo above). Dip your finger in some water and run it along the outer edge of the entire wrapper (this will help seal the wrapper closed when we wrap it).

To wrap your egg roll, fold the top corner down tightly over the filling, as in the photo above.

Next, fold the left and right corners in making sure there are no large gaps near the folds. If you do see gaps, just unfold, re-tuck and fold again. At this point, roll the wrapper up as you would a burrito and transfer it onto a parchment lined baking sheet.

If your chicken breast was large, you will have enough filling for 10 wrappers, but if it was on the smaller side, you should have 8 enchilada egg rolls on your baking sheet.

Now that they are all wrapped up, lightly brush them with olive oil and place them into an oven preheated to 425 degrees. Bake on the first side for 12 minutes then flip them over and bake for another 10 minutes or so. Once they are deeply golden brown, they are ready to come out.

* While they are baking, heat the remaining enchilada sauce and whip up a batch of this cilantro lime crema to serve alongside the enchilada egg rolls

Look at how crunchy and golden brown the egg roll wrappers baked up! With just a light brush of olive oil, they become so beautiful crispy and crunchy, like a hard shell taco, but way easier to handle in my opinion.

And that filling! Holy smokes it is so tasty and each wrapper is filled to the brim with the enchilada goodness. Some melty cheese, sweet corn and that saucy shredded chicken is such a wonderful combination.

Plate them up with the warm enchilada sauce, a bowl of cilantro lime crema and a few lime wedges and you are in for a taco Tuesday like no other taco Tuesday you have had before….

I hope you enjoy these fabulous enchilada egg rolls! Now that you know how easy it is to make your own version of the classic egg roll, you can start filling those wrappers with anything you can think of!

¡Provecho!

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