Southwestern Egg Rolls with Creamy Enchilada Dipping Sauce

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Weight Watchers Recipe

Ratings (38)

2PointsPlus Value

Prep time: 18 min

Cook time: 25 min

Other time: 0 min

Serves: 10

Egg roll wrappers are not just for Chinese food. They're a tasty 'container' for our Southwestern-inspired filling too.

Recipe
Read All Reviews (33)

Ingredients

3 spray(s) cooking spray, divided

1/2 pound(s) uncooked extra lean ground chicken breast

1 medium uncooked shallot(s), finely chopped

2 small fresh tomato(es), finely chopped and drained

1/2 cup(s) canned kidney beans, drained and rinsed

1 tsp chili powder, medium-hot, or less to taste

1/4 tsp ground cumin

1/4 tsp table salt

1/4 tsp black pepper

10 item(s) egg roll wrapper(s)

1/3 cup(s) canned enchilada sauce

1/3 cup(s) fat free sour cream

1 Tbsp uncooked scallion(s), minced (green part only)

Instructions

Preheat oven to 400°F.
Coat a nonstick skillet with cooking spray. Add chicken and shallot; brown over medium heat, stirring frequently with a wooden spoon to break chicken into small pieces, about 5 minutes. Stir in tomato and cook until pulpy, about 2 to 3 minutes. Stir in beans, chili powder, cumin, salt and pepper; simmer for 1 minute to blend flavors.
Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down like a diamond shape). Arrange 2 slightly rounded tablespoons of filling down the center of wrapper, leaving 1/2 inch at the bottom and top.
Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.
Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes.
Meanwhile, to prepare sauce, combine enchilada sauce, sour cream and scallion in a small bowl; mix well. Yields 1 roll and about 1 tablespoon of sauce per serving.

Notes

You can substitute canned diced tomatoes for the fresh tomatoes if you prefer. Purchase canned tomatoes with chiles and eliminate the chili powder to streamline prep time.

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backtome16 (amy)
4/28/2013 8:25:59 PM

Read my reviews: (23)

These were good - I liked the flavor however my husband thought they needed more flavor. I will put a little extra salt next time and add some other spices but I will be making these again.

0 people found this review helpful.
*Note: This review was posted prior to the launch of PointsPlus

darkivy03 (mary)
4/13/2013 1:12:32 PM

Read my reviews: (9)

Good flavor, loved the crispy nature of the wrappers. We used italian chicken sausage instead of plain ground chicken; this changed the flavor substantially.

0 people found this review helpful.
*Note: This review was posted prior to the launch of PointsPlus

2src11 (sara)
3/8/2013 7:56:48 AM

Read my reviews: (2)

Delish!

0 people found this review helpful.
*Note: This review was posted prior to the launch of PointsPlus

massagemama3 (jessica)
2/13/2013 1:41:23 PM

Read my reviews: (1)

So good, my whole family loved them. I did use black beans instead and it turned out fabulous.

0 people found this review helpful.
*Note: This review was posted prior to the launch of PointsPlus

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Southwestern Egg Rolls with Creamy Enchilada Dipping Sauce

Recipe

Read All Reviews (33)

Ingredients

Instructions

Notes