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Ingredients
- 3 sprays cooking spray, divided
- 1/2 pound uncooked extra lean ground chicken breast
- 1 medium shallot, finely chopped
- 2 small tomatoes, finely chopped and drained
- 1/2 cup canned kidney beans, drained and rinsed
- 1 teaspoon chili powder, or less to taste
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 10 items egg roll wrappers
- 1/3 cup canned enchilada sauce
- 1/3 cup fat free sour cream
- 1 tablespoon scallion, green part only, minced
Details
Servings 10
Preparation time 10mins
Cooking time 28mins
Preparation
Step 1
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 furface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes.
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