Chicken Enchilada Egg Rolls are a fun fusion recipe that combines the flavors of chicken enchiladas with the crispy texture of egg rolls. They’re great as an appetizer, snack, or easy meal.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded Mexican blend cheese (or cheddar)
- 1/2 cup enchilada sauce
- 1/3 cup black beans (optional)
- 1/3 cup corn (optional)
- 2–3 tablespoons diced green chiles (optional)
- 2 tablespoons chopped cilantro (optional)
- 12 egg roll wrappers
- Oil for frying (or cooking spray for baking/air frying)
Instructions
- Make the filling
- In a bowl, mix shredded chicken, cheese, enchilada sauce, beans, corn, green chiles, and cilantro.
- Fill the wrappers
- Place an egg roll wrapper like a diamond.
- Add a few spoonfuls of filling in the center.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly.
- Seal the edge with a little water.
- Cook
Air fryer:- Spray lightly with oil.
- Cook at 375°F (190°C) for about 10–12 minutes, turning halfway.
Oven:
- Bake at 425°F (220°C) for about 15–20 minutes until golden and crisp.
Fried:
- Fry in hot oil until crispy and golden, then drain on paper towels.
Serving ideas
Serve with:
- Sour cream
- Salsa
- Guacamole
- Extra enchilada sauce
- Fresh cilantro
Tip: Make a batch and freeze uncooked egg rolls. Cook them straight from frozen, adding a few extra minutes to the cooking time.
