Southwestern Wraps

Southern Living
6 to 8 servings


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1 (15-ounce) can tomato sauce
1 (4.5-ounce) can chopped green chiles
2/3 cup water
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 tablespoon butter or margarine
1 large onion, chopped
1/2 green bell pepper, chopped
3 cups diced cooked chicken
1 (8-ounce) bottle Ranch dressing
1/4 teaspoon pepper
1 (16-ounce) package egg roll wrappers
2 cups (8 ounces) shredded colby-Monterey Jack cheese


Bring first 7 ingredients to a boil in a saucepan over medium heat, stirring often. Reduce heat, and simmer 5 minutes. Spread 1/2 cup tomato sauce mixture in bottom of a lightly greased 13- x 9-inch baking dish.

Melt butter in a large skillet over medium-high heat; add chopped onion and green bell pepper, and sauté until tender. Remove mixture from heat.

Stir in chicken, Ranch dressing, and pepper. Spoon about 1/4 cup mixture just below center of each egg roll wrapper. Fold in left and right sides to partially enclose filling; fold up bottom edge, and roll up. Place, seam side down, in baking dish.

Pour remaining tomato sauce mixture over rolls.

Bake at 350° for 25 minutes. Sprinkle with cheese. Bake 5 more minutes or until cheese is melted.

Created date

October 2003