Chicken Enchilada Egg Rolls Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This Chicken Enchilada Egg Rolls recipe combines the flavors of classic chicken enchiladas with the crispy texture of egg rolls. It’s a delightful twist on traditional dishes, making it a great option for appetizers or a fun meal.

The recipe is simple to follow and perfect for using leftover chicken or rotisserie chicken. These egg rolls are packed with flavor and can be served with your favorite dipping sauce.

Crispy Chicken Enchilada Egg Rolls

These chicken enchilada egg rolls are filled with shredded chicken, cheese, and enchilada sauce, then rolled and fried until golden brown. The recipe takes about 30 minutes from start to finish and serves 4 people.

Ingredients

2 cups cooked shredded chicken
1 cup shredded cheese (cheddar or Mexican blend)
1 cup enchilada sauce
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
12 egg roll wrappers
Oil for frying
Sour cream and salsa for serving (optional)

Instructions

Prepare the Filling: In a large bowl, combine the shredded chicken, cheese, enchilada sauce, cumin, garlic powder, and onion powder. Mix until well combined.
Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the chicken filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a little water.
Heat the Oil: In a deep skillet or pot, heat oil over medium-high heat for frying.
Fry the Egg Rolls: Carefully place the egg rolls in the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Serve: Serve the chicken enchilada egg rolls hot with sour cream and salsa for dipping.