Chicken Egg Roll Enchiladas Recipe

Name: Chicken Egg Roll Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken (diced or shredded); 1 cup fresh bean sprout; 3/4 cup fresh mushrooms, coarsely chopped; 1/2 cup leek, chopped; 1/2 cup onion, chopped; 1/2 cup carrot, grated; 2 chilies, chopped (optional, but I say use them); 1 -2 tablespoon hot sauce (I used Denzil's Kamakazi) (optional); salt & pepper; 1 (10 1/2 ounce) can cream of mushroom soup; 24 egg roll wraps

Servings: persons

2 cups cooked chicken (diced or shredded)
1 cup fresh bean sprout
3/4 cup fresh mushrooms, coarsely chopped
1/2 cup leek, chopped
1/2 cup onion, chopped
1/2 cup carrot, grated
2 chilies, chopped (optional, but I say use them)
1 -2 tablespoon hot sauce (I used Denzil's Kamakazi) (optional)
salt & pepper
1 (10 1/2 ounce) can cream of mushroom soup
24 egg roll wraps

1
Mix all the ingredients except egg roll wraps together.
2
Put 2 to 2 1/2 tbsp of filling in each wrap, fold in the sides and then flip up the top and bottom or do your conventional egg roll fold.
3
Line a 9x13 oven proof pan with release Foil or lightly spray with oil and place the rolls side by side, single layer.
4
I managed to get 20 into the dish and then foil wrapped the remaining 4 and put them in the freezer uncooked.
5
Mist the tops of the egg rolls with oil (I like to use lite olive oil). Bake in 350u00b0F oven for 20 minutes or until they are golden on top, flip the rolls to brown the bottoms mist the bottoms as well with oil and continue baking for a further 20 minutes (approx).
6
Serve hot or at room temperature.

1096

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups cooked chicken (diced or shredded), 1 cup fresh bean sprout, 3/4 cup fresh mushrooms, coarsely chopped, 1/2 cup leek, chopped, and more.

Yes, Chicken Egg Roll Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Egg Roll Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions