Baked Creamy Chicken Southwest Egg Rolls

Just made this last night and thought I would share.  Adapted from several recipes I have found…

These were so tasty, the only way I could get a photo was by snapping a quick one on my cell phone before my family ate them all!

Baked Creamy Chicken Southwest Egg Rolls

2 boneless, skinless chicken breasts

1 container cream cheese (I use non-fat)

1 cup shredded cheese (I use low-fat pepperjack or mexican mix)

Salsa

1 package of won-ton wrappers

Grill Chicken and dice into small pieces -OR- cook in slowcooker in low sodium chicken broth and shred.

Preheat the oven to 425˚ F.

Mix chicken (still warm), 4 tbsp of salsa, cream cheese and shredded cheese in mixing bowl.

Lay out egg roll wrappers and place about a ¼ cup of the filling in the center of each.   Mixture should fill about 15 – 20 wrappers.

Fold the wrappers like little burritos.  Fold both ends in.  **Make sure the ends are in well, and no holes exposed.  Otherwise the innards will spill out!**  Fold one side over the mixture, then seal the egg rolls by dipping your finger in water and lightly brush on the edges of the free corner.  Simply fold it over and seal it closed.  Repeat with the remaining wrappers and filling.

Lightly grease cookie sheet with cooking spray.  Place the egg rolls seam side down onto the sheet, and then lightly coat the tops of the egg rolls with the spray.  

Bake 15 minutes, or until lightly brown, flipping them halfway through baking.  

Let cool slightly (they will be HOT!)  Serve with remaining salsa 🙂

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1 Comment (+add yours?)

  1. Bobbi
    Jun 23, 2011 @ 14:26:42

    I am so hungry! I just came from the dentist and can’t eat for an hour. And here you are tempting me!

    Reply

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