Chicken Egg Roll Enchiladas
Transform your weeknight dinner routine with these irresistible Chicken Egg Roll Enchiladas—a bold fusion of classic Asian-inspired flavors wrapped in a Tex-Mex twist! This inventive recipe combines the savory goodness of crispy homemade egg rolls stuffed with shredded chicken, cabbage, carrots, and aromatic garlic, all seasoned with soy sauce and sesame oil. After frying to golden perfection, the egg rolls are nestled into a baking dish, smothered in zesty enchilada sauce, crowned with a generous layer of melted cheese, and baked until bubbling. Perfect for sharing, this unique dish pairs beautifully with a dollop of tangy sour cream and fresh cilantro. Ideal for adventurous foodies, these enchiladas bring two beloved cuisines together for a dish that’s fun, flavorful, and unforgettable.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded)
- 1 cup Shredded cabbage
- 0.5 cup Grated carrots
- 0.25 cup Green onions (thinly sliced)
- 2 cloves Garlic (minced)
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 10 sheets Egg roll wrappers
- 1.5 cups Enchilada sauce
- 1 cup Shredded cheese (cheddar or Mexican blend)
- 1 cup Neutral oil (for frying)
- 2 tablespoons Cilantro (chopped, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
In a large mixing bowl, combine the shredded chicken, cabbage, carrots, green onions, and minced garlic.
Add soy sauce and sesame oil to the mixture and toss until everything is evenly coated.
Take an egg roll wrapper and lay it flat on a clean surface. Place about 3 tablespoons of the chicken mixture near one corner of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly to form an egg roll shape. Use a dab of water on the edge to seal the roll. Repeat for all wrappers.
In a deep skillet, heat the neutral oil over medium heat. Fry the egg rolls in batches until golden brown and crispy, approximately 2-3 minutes per side. Remove and drain on a paper towel-lined plate.
Preheat your oven to 375°F (190°C).
Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
Arrange the fried egg rolls in the dish in a single layer. Pour the remaining enchilada sauce evenly over the egg rolls, ensuring they are well covered.
Sprinkle the shredded cheese over the top of the egg rolls and cover the dish with aluminum foil.
Bake in the preheated oven for 15 minutes, then remove the foil and bake for an additional 5 minutes to melt and brown the cheese slightly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
4475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.6 g | 426% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 5628 mg | 245% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 17.0 g | ||
| Protein | 208.3 g | 417% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1147 mg | 88% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2396 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
