Sunday, February 12, 2012

Baked Southwestern Chicken Egg Rolls with Avocado Ranch Dipping Sauce

Oh my word. These were so good! Have you ever had the southwestern egg rolls at Chilis? Oh they are so good. I saw this recipe on pinterest, and decided to try it out tonight. The original recipe doesn't include chicken, and at my house, as I've mentioned before, meat is essential. So, I boiled and shredded some chicken and added it in. It was perfect. I will go ahead and tell you that this recipe makes an absolute ton. I'm not exaggerating. I made about 24 mini egg rolls and could have easily made two more batches! I ended up saving some of it for lunch to make some nachos and freezing the rest so we could have this again in a couple of weeks. I chose to use mini wonton wrappers, because that's what I had. Next time, I'll use the full size egg rolls so it will be easier. It would also work really well halved. I served this with sauteed broccoli slaw and black beans. You're going to love this one!




Baked Southwestern Chicken Egg Rolls with Avocado Ranch Dipping Sauce
adapted from cake and allie


Ingredients:
For the egg rolls
2 chicken breasts, shredded
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and drained
2 cups cheddar cheese, shredded (could use Mexican too)
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers



For avocado ranch
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons buttermilk
1/2 tablespoon olive oil
1/2 tablespoon lemon juice
1/2 green onion, chopped
1/4 teaspoon salt
1 avocado, peeled and pitted



Directions:
For egg rolls:
Preheat oven to 425 degrees F. Prepare baking sheets with cooking spray.

In a large bowl mix together chicken, corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling. Place on baking sheet, not allowing egg rolls to touch. 

Lightly spray the tops of the egg rolls with cooking spray and bake for 7 minutes. Turn the egg rolls over and bake on the other side for an additional 7 minutes.

For avocado ranch:
Place all ingredients in a blender and pulse until smooth. Use immediately.

5 comments:

Rita said...

This looks so good; I pinned it and I think it will be a hit on Pinterest.
Rita

Lyndsay Wells said...

I too pinned this one and Facebooked it to boot! I can't wait to try these!!!!!!!!!!!!!

SkinnyMommy said...

These look fabulous--love the ingredients! I made baked egg rolls a while back and couldn't believe how well it worked too! Here's the link:
http://stayskinnymommy.blogspot.com/2011/09/baked-eggrolls-with-chicken-curry.html

steph said...

I was excited to try these and while the flavor was good I did not like the texture of the wonton wrappers at all - the edges were like dried pasta - almost broke my teeth. Although its indicated that she used wonton wrappers - don't do it! Go with egg roll or spring roll wrappers.

amber@This Mommy Cooks said...

Steph, I am so sorry that they turned out too hard for you! I'm almost positive I used wonton wrappers, but you're making me want to double check that and make these again. We loved them and didn't have any problems with them being too hard. But, like you said, egg roll wrappers (although bigger) would work great too!

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