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Laura Petersen

Creamy Chicken Chili and Cheesy Southwest Egg Rolls

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Prep Time 10 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • PAM® Original No-Stick Cooking Spray
  • 2 cans 10 oz each Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 can 15 oz each Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 can 15.25 oz each whole kernel corn, undrained
  • 1 pkg 1.0 oz each Ranch dip mix
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 pkg 30 oz each boneless skinless chicken breasts
  • 1 pkg 8 oz each cream cheese
  • Chopped cilantro and avocado optional
  • For Egg Rolls
  • 12 Egg Roll wrappers
  • 6 oz Shredded cheddar cheese
  • 2 TBS olive oil
  • salsa for serving

Method
 

  1. Spray inside of 4-quart slow cooker with cooking spray. Place undrained tomatoes, beans, undrained corn, ranch mix, chili powder and cumin in slow cooker; stir to combine. Add chicken and cover with tomato mixture. Cover and cook on HIGH 4 hours or LOW 6 hours, until chicken is tender.
  2. Pull chicken into shreds with 2 forks. Cut cream cheese into 8 pieces; stir into chili until melted and combined. Top each serving with cilantro and avocado, if desired.
  3. For Egg Rolls
  4. Place two heaping table spoons of cold Creamy Chicken Chili in egg roll wrapper on the diagonal. Add a generous tablespoon of cheddar cheese.
  5. First fold in the lower triangle of the wrapper then fold the sides over and roll sealing the egg roll with a bit of water on the tip of the opposite corner.
  6. Place on baking sheet and brush with olive oil. Bake at 400 degrees for 8 minutes then turn over and bake for another 5 mins. Serve with your favorite salsa or sour cream!