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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Pour remaining tomato sauce mixture over rolls.
5. Bake at 350° for 25 minutes. Sprinkle with cheese. Bake 5 more minutes or until cheese is melted.
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