Chicken Tex Mex Egg Rolls

Chicken Tex Mex Egg Rolls are perfect for the weekend or family/friend gathering.  They are delicious and pretty easy to make.  My recipe makes a lot of egg rolls, around 30-40 depending on how much you decide to stuff them.  So the quantity makes it perfect for the weekends or having some people over.  I also like to serve with salsa or a creamy avocado jalapeno dip.  So often, my kids like to walk around and just eat them in a napkin while hanging out outside.

To see my available Party Label Bundle Downloads, click here:  https://majorgates.com/product-category/party-bundles/

 

Don’t Forget To Follow Me On Pinterest!

 

For another great Mexican food recipe, try my Chicken Cream Cheese Taquitos here:  https://majorgates.com/recipes/best-chicken-and-cream-cheese-taquitos/

 

For more delicious recipes, visit my Recipes section here:  https://majorgates.com/category/recipes/

 

 

Ingredients For Chicken Tex Mex Egg Rolls

• 4 boneless and skinless chicken breasts (baked or cooked)
• 2 packages of egg roll wrappers

• 1 yellow onion
• 2 teaspoons of minced garlic or 2 garlic gloves chopped
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 2 Roma tomatoes (chopped)
• 1 can of corn – 29 ounces – drained
• 1 can of black beans – 29 ounces – drained
• 4 cups of Mexican shredded cheese
• Olive Oil
• 1-2 jalapenos (optional)
• 1 cup chopped fresh cilantro
• 1/4 of water in a small bowl to moisten the edges of the egg roll wrappers
• Vegetable Oil

Seasonings:

• • Adobo
  • Granulated garlic or garlic powder
  • Spanish Paprika
  • Dried Cilantro Flakes
  • Onion salt
  • Tony Chachere’s Original Creole Seasoning
  • 1/2 teaspoon of Cumin Powder
  • 1/2 teaspoon of Coarse Black Pepper
  • 1/4 teaspoon of Cayenne pepper or chili powder

 

Supplies for Tex Mex Egg Rolls

• Baking Dish
• Saucepan/Frying Pan
• Large Mixing Bowl or container
• Large spoon or spatula
• Mini Chopper
• Cutting Board
• Knife
• Paper Towels

Directions For Chicken Tex Mex Egg Rolls

• Pre-heat oven to 350 degrees Fahrenheit.
• Line a baking dish with foil. Then sprinkle some olive oil on the foil.
• Rinse off the chicken in cold water and pat dry with a paper towel.  Then dip both sides of the chicken in the olive oil in the baking dish.
• Season the chicken right in the baking dish.  Next, lightly sprinkle but cover the chicken with the seasonings: Adobo, Spanish Paprika, granulated garlic, onion salt, dried cilantro flakes, black pepper, Tony Chachere’s and cumin.  So do not use too much cumin and do not season with the cayenne pepper or chili powder.  You will use that later.
• Cover the chicken with the foil and bake for 40 minutes covered.  Then open up foil and then bake for another 5 minutes.  Next, remove chicken from oven and re-seal the foil to allow the chicken to redistribute the juices and so the chicken is moist.  Then allow to cool sealed for 10 minutes.

 

• Once chicken is cooled, chop up the chicken into small pieces or pull chicken apart with hands.  So try not to eat all the delicious chopped chicken.

 

• Then chop onion, bell peppers and garlic into small pieces or use a mini food processor.  So if you like spicy food, you could add 3-4 chopped jalapenos too.

 

• In a saucepan, half cook chopped veggies in olive oil.  So this should be about 5 minutes on medium heat.

 

• In a very large bowl, mix chopped chicken, drained corn, drained black beans, and half cooked veggies with spatula or spoon.

 

• Next, chop the Roma tomatoes and then mix in the tomatoes.

 

• Then add in the shredded Mexican cheese and mix well.  Then add in the cilantro, cayenne pepper or chili powder  and mix.

 

• Take about 3 Tablespoons of mixture and place at the bottom half of the egg roll wrapper.

 

• Fold the bottom first, moisten the corners with the water and fold them in so that no mixture comes out and complete rolling.  So roll at least 6 egg rolls before you start frying.  If you are new to cooking, roll all of them before frying.

 

• Heat 1/2 inch of oil in a frying pan on medium high heat.  Then fry egg rolls until lightly brown on each side.  So that is about 2-3 minutes on each side.

 

• Drain Tex Mex Egg Rolls on paper towels.  Then allow to cool for 5 minutes.
• Next, serve with your favorite Mexican sides.  Enjoy!

 

For another great Mexican food recipe, try my recipe for Spicy Burrito Casserole here: https://majorgates.com/recipes/spicy-burrito-casserole/

 

To see my available Jeopardy/Trivia Party Downloads, click here:  https://majorgates.com/product-category/jeopardy-trivia/