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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! They’re ready in just 45 minutes and packed full of flavor.
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 no 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 and meatballs or why it would be a bad idea to jump around the kitchen while holding a chef’s 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 without burning stuff.
Come on, people. Get your kids into the kitchen and teach them how to eat without starving.
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 not your traditional egg rolls but 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 calories and eliminate all that nasty fried oil smell.
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 told me that the leftovers made a fantastic on-the-go breakfast, so these little egg rolls are really the perfect recipe.
Love my baked Southwestern chicken egg rolls recipe?
Looking for more football worthy foods? Try my baked garlic buffalo wings, steak fajita phyllo bites or my creamy chicken taquitos!
Baked Southwestern Chicken Egg Rolls
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken
- ¾ cup finely diced yellow onion
- ¾ cup finely diced red bell pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can chopped green chilies
- 1 cup chopped fresh baby spinach
- ¾ cup frozen corn kernels
- ½ cup chopped cilantro
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- 1-½ cup shredded pepper jack cheese
- 10 medium sized flour tortillas
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper, set aside.
- In a 12-inch skillet add olive oil and set over medium heat.
- Once the oil is hot, add the ground chicken, yellow onion, red bell pepper, chili powder, smoked paprika, cumin, kosher salt, and black pepper. Cook over medium heat while breaking up the ground chicken so there are no big pieces. Cook until the meat is browned and the vegetables have softened.
- Add in garlic and cook for another minute.
- Turn the heat to low and stir in the black beans, green chilies, spinach, corn, cilantro, lime juice, and lime zest. Stir to combine.
- Gently simmer on low until the spinach is softened, and there is no moisture left in the pan, about 10 minutes.
- Remove from heat and gently stir in the shredded cheese.
- Lay out the tortilla shells and add 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.
- Brush the tops of each tortilla egg roll with olive oil and bake for about 15 minutes or until golden brown.
Oh I love the ones that serve at Chili’s but I love that you have lighten them up. I cannot wait to give these a try! Your photos are stunning and I wish I could reach through the screen and grab some now!
Baking egg roles is such a fabulous idea – can’t wait to try them!! I never had the Chili’s version but I’m 500% sure yours are the real deal!! Thanks for the Netflix tip; I’m running out of stuff to watch 🙂
Heck yes. I am all over these babies! The fact that they’re healthy and baked means I can eat the whole batch all by myself, right? 🙂
I am so excited to make this recipe! Love these eggrolls and dip and a baked version sounds fantastic!
These look seriously scrumptious. I could eat my weight in these yummy egg rolls. No lie.
I am soooo wanting this plate right now. That dip is the best too 🙂
Those people on Worst Cooks always crack me up – how do you not know how to scramble an egg?! These egg rolls look like lunch to me. Of course, they’d also be awesome for Super Bowl snacking!
I want to make these right this very minute. They look so yummy.
Hi…so excited to make these tonight…however, I wanted to sub the ground chicken for rotisserie chicken. I’m making tortilla soup so was hoping to use the leftover chicken in the egg rolls.
I’m assuming it should be fine but I’ll need to reduce baking time…thoughts?