Southwestern Wraps

Ingredients

• 1 tablespoon butter 
• 4.5 ounce chiles green chopped canned
• 15 ounce tomato sauce canned
• 3 cups meat from a rotisserie chicken diced cooked
• 1 tablespoon chili powder 
• 8 ounces colby-monterey jack cheese shredded
• 16 ounce egg roll wrappers 
• 0.5 teaspoon garlic powder 
• 0.5  bell pepper green chopped
• 0.5 teaspoon ground cumin 
• 1 large onion chopped
• 0.5 teaspoon oregano dried
• 0.3 teaspoon pepper 
• 8 ounce ranch dressing 
• 0.7 cup water 

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Bring first 7 ingredients to a boil in a saucepan over medium heat, stirring often. Reduce heat, and simmer 5 minutes.
2. Spread 1/2 cup tomato sauce mixture in bottom of a lightly greased 13- x 9-inch baking dish.
3. Melt butter in a large skillet over medium-high heat; add chopped onion and green bell pepper, and saut until tender.
4. Remove mixture from heat.
5. 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.
6. Place, seam side down, in baking dish.
7. Pour remaining tomato sauce mixture over rolls.
8. Bake at 350 for 25 minutes.
9. Sprinkle with cheese.
10. Bake 5 more minutes or until cheese is melted.