Enchilada Egg Rolls
All of your favorite enchilada flavors stuffed into a crispy egg roll.
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!)
Instructions
- Preheat your oven to 425 degrees
- Combine the shredded chicken, 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 and about 1/2 cup of red enchilada sauce in a large bowl
- Place a single egg roll wrapper onto a flat work surface in a diamond position
- Add 3 tablespoons of filling towards the top of the wrapper
- Fold by tightly pulling the top over the filling, folding in the left and right sides and then rolling as you would a burrito (photos and further instructions above)
- Place the rolled enchilada egg rolls onto a parchment lined baking sheet
- Lightly brush with olive oil
- Bake at 425 degrees for 12 minutes on the first side and then flip and bake for an additional 10 minutes or so on the other side
- While the enchilada egg rolls are baking, heat the remaining enchilada sauce
- Once they are golden brown, transfer the baking sheet onto a heat proof surface
- Serve warm with the warm enchilada sauce and some cilantro lime crema and garnish with lime wedges