1 (15-ounce) can tomato sauce
1 (4.5-ounce) can chopped green chiles
2/3 cup water
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 tablespoon butter or margarine
1 large onion, chopped
1/2 green bell pepper, chopped
3 cups diced cooked chicken
1 (8-ounce) bottle Ranch dressing
1/4 teaspoon pepper
1 (16-ounce) package egg roll wrappers
2 cups (8 ounces) shredded colby-Monterey Jack cheese
Bring first 7 ingredients to a boil in a saucepan over medium heat, stirring often. Reduce heat, and simmer 5 minutes. Spread 1/2 cup tomato sauce mixture in bottom of a lightly greased 13- x 9-inch baking dish.
Melt butter in a large skillet over medium-high heat; add chopped onion and green bell pepper, and sauté until tender. Remove mixture from heat.
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. Place, seam side down, in baking dish.
Pour remaining tomato sauce mixture over rolls.
Bake at 350 for 25 minutes. Sprinkle with cheese. Bake 5 more minutes or until cheese is melted.
Southwestern Stuffed Shells: Substitute 16 jumbo pasta shells, cooked, for egg roll wrappers.
