Southwestern Egg Rolls


I hate wasting food so I wanted to use up the last of the egg roll wrappers that I had.  I decided I would try to conquer Southwestern Egg Rolls. They turned out good!  They had a nice flavor and good texture. 

Southwestern Egg Rolls
Rotisserie Chicken
2 tablespoons taco seasoning
1 tablespoon chopped green chiles
1 packet Ranch dressing mix
2 tablespoons of sour cream (I used low fat)
2 tablespoons of salsa
1 can of black beans - rinsed and drained
1 cup of white corn - drained
Egg roll wrappers

I use a rotisserie chicken because it saves time.  I pulled off all the white meat and put it in a pan.  Add 2 tablespoons taco seasoning, 1 tablespoon of chopped green chiles, 1 can of black beans, and 1 cup of white corn.  Stir and heat throughout.  In a separate bowl, stir together 2 tablespoons sour cream, 2 tablespoons salsa and 1 packet of ranch seasoning.  Spray with the butter flavored spray and cook at 425 degrees for approximately 15 minutes or until brown. Enjoy!

These are all your ingredients (except black beans which were draining).



Add 2 tablespoons of taco seasoning to the chicken.

In separate bowl, mix together ranch seasoning packet and 2 tablespoons of sour cream.  I used low fat sour cream. 

The add 2 tablespoons of salsa to the sour cream & ranch. 

Add 1 tablespoon of green chiles to the chicken and taco seasoning. 

Add one can of black beans after you rinses & drain them. 



Add 1 cup of white corn to the chicken mixture.   Stir up and heat until all ingredients are warm.   



Remove from heat and add the sour cream/ranch seasoning/salsa mixture. 

Add mixture to the egg roll wrappers and wrap them up really tight. 

Spray with the butter flavored spray and cook at 425 degrees for approximately 15 minutes or until brown. 

I served with a side of homemade guacamole. 

Enjoy!