I made these Baked Southwestern Egg Rolls. Unfortunately, they didn't turn out quite like I had hoped, probably because I used rice paper that I had on hand in place of the egg roll wrappers. Despite the wrapper lacking crunch, and being overall mushy, I will say these were delicious, and Jeremy requested that I make them again (although next time I will try egg roll wrappers). The filling would also be great for vegetarian enchiladas, it was really great. I only made three changes; I added two cloves of minced garlic to the filling, used all cheddar cheese, and chopped up some sliced pickled jalapenos in place of the chiles. I think some chopped cilantro would also be a great addition to the filling, but really it is plenty delicious as is.
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