Southwestern Chicken Wraps
- 8 ounces tomato sauce
- 4 ounces chopped green chilies
- ⅓ cup water
- ½ tablespoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 onion
- 1 tablespoon butter
- 3 cups cooked chopped chicken
- 8 ounces ranch dressing
- ¼ teaspoon pepper
- 2 cups shredded Colby-Jack cheese
- 12 egg roll wraps
Mix first 7 ingredients in pan and bring to boil, stirring often. Reduce heat and let simmer 5 minutes. Spread ½ cup of sauce in bottom of 9 × 13 greased dish.
Finely chop and saute onion in butter. Remove from heat. Add chicken, ranch dressing, and pepper to onion.
Spoon ¼ cup chicken mixture just below center of each egg roll wrap. Fold in sides, fold up bottom, and roll up. Place in dish with seam down.
Pour remaining sauce over rolls. Bake at 350 °F for 25 minutes. Sprinkle with cheese. Bake 5 minutes more to melt.