These baked Southwestern chicken egg rolls taste just like the ones you get at Chili’s but without all the deep fried calories because they’re baked! Ready in just 45 minutes and packed full of flavor. Perfect when served with guacamole ranch Greek yogurt dip.
This post is sponsored by my awesome friends at Sabra!
Lately I have been obsessed with watching Worst Cooks in America on Netflix.
I think it’s great that these people who have zero idea how to cook want to learn BUT what the heck?
How do you go through life not knowing how to cook?
I’m not talking about making gourmet meals but even basic kitchen skills like how to make eggs, meatballs or even why it would be a bad idea to jump around the kitchen while holding a chefs knife. Yikes.
In high school I would have starved to death in the summer if I didn’t cook.
The food was basic (mac and cheese, grilled cheese, ramen…basically pasta and cheese) but at least it taught me how to boil water and not burn stuff.
Come on people. Get your kids into the kitchen and at the very least teach them how to not starve.
Since I’m not in the habit of starving I got my butt into the kitchen the other day and whipped up these egg rolls.
They are obviously not your traditional egg rolls but they are a take on the Chili’s southwestern eggrolls.
These babies are PACKED full of ground chicken, corn, black beans, red peppers, spinach, cheese and cilantro.
Then they are rolled up into a little flour tortilla blanket and baked until crispy.
You could also fry the egg rolls but I was trying to make these babies a little lighter in the calories and cut out all that nasty fried oil smell.
Oh and that delicious dip you see?
It’s the perfect fresh flavor to jazz up these meat and vegetable packed egg rolls.
This recipe is perfect for football Sunday and is a total showstopper.
These are not your typical boring chips and salsa they are full of meaty deliciousness.
My husband also let me know the leftovers made a fantastic on the go breakfast so these little egg rolls really are the perfect recipe.
Love my baked Southwestern chicken egg rolls recipe?
Baked Southwestern Chicken Egg Rolls
These baked Southwestern chicken egg rolls taste just like the ones you get at Chili's but without all the deep fried calories because they're baked! Ready in just 45 minutes and packed full of flavor. Perfect when served with guacamole ranch Greek yogurt dip.
Yield: 10 egg rolls
Prep Time: 15 minutes
Cook Time: 30
Total Time: 45 minutes
For egg rolls:
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 3/4 cup small chopped yellow onion
- 3/4 cup small chopped red bell pepper
- 2 cloves garlic, minced
- 3/4 cup frozen corn kernels
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can chopped green chilies
- 1 lime, zested
- 1 lime, juiced
- 1 cup chopped fresh baby spinach
- 1/2 cup chopped cilantro
- 1-1/2 cup shredded pepper jack cheese
- Kosher salt and pepper, to taste
- 10 medium sized flour tortillas
- Spray coconut oil (or spray olive oil)
- 1 package Sabra guacamole
- 1/4 cup Sabra ranch Greek yogurt dip
- 1/2 lime, zested
- 1/2 lime, juiced
- 2 tablespoons cilantro, minced
For egg rolls:
Preheat oven to 425 degrees and line a baking sheet with parchment paper, set aside.
In a large skillet add olive oil and set over medium heat. Once the oil is hot add in the ground chicken, chili powder, smoked paprika, cumin, yellow onion and red bell pepper. Cook over medium heat while breaking up the ground chicken so that there is no big pieces. Cook until the meat is browned and the vegetables have softened.
Turn the heat to low and stir in garlic, corn, black beans, green chilies, lime zest, lime juice, baby spinach, chopped cilantro and shredded cheese - stir to combine. Taste the mixture and season with desired amount of kosher salt and pepper. At this point the mixture should be slightly wet but no pooling liquid in the pan. Turn off the heat. (If there is excess moisture turn the heat up and just cook out the moisture.)
Lay out the tortilla shells and put an equal amount of filling down the center of the tortilla leaving about an inch on each end. Fold in ends and roll up the tortilla tightly.
Place the wrapped tortilla seam side down on the prepared baking sheet. They should all be able to fit on the baking sheet. Spray the tops with coconut oil and bake for about 15 minutes or until golden brown.
Serve cut in half with guacamole ranch Greek yogurt dip.
Mix all ingredients together and keep cold until ready to use.
Also be sure to take part of Sabra’s Buy, Snap, Score promotion by getting a $5 gift card if you purchase Sabra and Stacy’s products together! You can get all the delicious details here!