Southwestern Wraps

Name: Southwestern Wraps
Ingredients: 1 (15-ounce) can tomato sauce; 1 (4.5-ounce) can chopped green chiles; 2/3 cup water; 1 tablespoon chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1 tablespoon butter or margarine; 1 large onion, chopped; 1/2 green bell pepper, chopped; 3 cups diced cooked chicken; 1 (8-ounce) bottle Ranch dressing; 1/4 teaspoon pepper; 1 (16-ounce) package egg roll wrappers; 2 cups (8 ounces) shredded colby-Monterey Jack cheese

15 ingredients

5 steps

Ingredients

1 (15-ounce) can tomato sauce
1 (4.5-ounce) can chopped green chiles
2/3 cup water
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 tablespoon butter or margarine
1 large onion, chopped
1/2 green bell pepper, chopped
3 cups diced cooked chicken
1 (8-ounce) bottle Ranch dressing
1/4 teaspoon pepper
1 (16-ounce) package egg roll wrappers
2 cups (8 ounces) shredded colby-Monterey Jack cheese

Directions

1

Bring first 7 ingredients to a boil in a saucepan over medium heat, stirring often. Reduce heat, and simmer 5 minutes. Spread 1/2 cup tomato sauce mixture in bottom of a lightly greased 13- x 9-inch baking dish.
2

Melt butter in a large skillet over medium-high heat; add chopped onion and green bell pepper, and saute until tender. Remove mixture from heat.
3

Stir in chicken, Ranch dressing, and pepper. Spoon about 1/4 cup mixture just below center of each egg roll wrapper. Fold in left and right sides to partially enclose filling; fold up bottom edge, and roll up. Place, seam side down, in baking dish.
4

Pour remaining tomato sauce mixture over rolls.
5

Bake at 350° for 25 minutes. Sprinkle with cheese. Bake 5 more minutes or until cheese is melted.