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. 

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. 

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!

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 made from using Sabra guacamole mixed with Sabra ranch Greek yogurt dip and a little cilantro, lime juice and lime zest.

It’s the perfect fresh flavor to jazz up these meat and vegetable packed 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!

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?

Looking for more football worthy foods? Try my baked garlic buffalo wings, steak fajita phyllo bites or my creamy chicken taquitos!

Print

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

Ingredients:

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)

For sauce:

  • 1 package Sabra guacamole
  • 1/4 cup Sabra ranch Greek yogurt dip
  • 1/2 lime, zested
  • 1/2 lime, juiced
  • 2 tablespoons cilantro, minced

Directions:

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.

For sauce:
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

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!  Perfect when served with guacamole ranch Greek yogurt dip.

39 Responses to “Baked Southwestern Chicken Egg Rolls”

  1. #
    1
    Tori — January 18, 2016 at 6:12 am

    Okay, super yumness! So craving a whole plateful of these!

  2. #
    2
    Liz @ The Lemon Bowl — January 18, 2016 at 8:14 am

    Yep. I want about 100 of these. Love all the bright lime too!! PS: We missed you at Sabra last week!!

  3. #
    3
    Taylor @ Food Faith Fitness — January 18, 2016 at 8:23 am

    Yay for hummus!! We’re Sabra twins today 🙂 I am ALL over these delicious bites of spicy goodness…I could eat the WHOLE batch! Pinned!

  4. #
    4
    Marye — January 18, 2016 at 8:28 am

    I really enjoy southwestern eggrolls. These sound fantastic!

  5. #
    5
    Christie — January 18, 2016 at 8:51 am

    It is so important to teach your kids to cook. It amazes me when I meet someone who doesn’t know how. These amazing eggrolls would inspire any to learn. I need them right now.

  6. #
    6
    Faith (An Edible Mosaic) — January 18, 2016 at 9:02 am

    I am suck a sucker for southwestern eggrolls – I order them almost every time I find them on a menu! Great idea making them at home and I love this healthier twist. That guac dipping sauce looks killer!

  7. #
    7
    Aimee @ ShugarySweets — January 18, 2016 at 9:42 am

    Oh my gosh I can’t even tell you how happy these make me. And I love that they are baked!!

  8. #
    8
    Kacey @ The Cookie Writer — January 18, 2016 at 10:10 am

    I am always shocked when I hear someone cannot even “boil water.” That is an essential skill, people! Loving these egg rolls (a food I love that I do not make often enough!)

  9. #
    9
    Sara — January 18, 2016 at 10:30 am

    It is so hard to take pictures of egg rolls and you totally nailed it! I have never heard of the worst cooks show but it sounds totally entertaining, off to go check it out!

  10. #
    10
    Lori @ RecipeGirl — January 18, 2016 at 10:42 am

    This sounds like the ultimate game day appetizer! Giving these a try soon!

  11. #
    11
    Monique @ Ambitious Kitchen — January 18, 2016 at 11:28 am

    OMG Chili’s!!!! I used to go there all the time when I was a kid. These southwestern egg rolls sound amazing and loving the dip ideas! xo

  12. #
    12
    Kimberly Ann @ Bake Love Give — January 18, 2016 at 12:50 pm

    Oh man, this is making my lunch look so sad! 🙂 These look amazing.

  13. #
    13
    Brenda@SugarfreeMom — January 18, 2016 at 2:21 pm

    These look incredible! I just want a spoon to eat all that guac dip!

  14. #
    14
    Amanda | The Chunky Chef — January 18, 2016 at 2:49 pm

    I’ve always loved Chili’s southwestern chicken eggrolls, but never thought to make them at home… great recipe!

  15. #
    15
    Laura — January 18, 2016 at 3:03 pm

    These look SO GOOD! Especially with the dip. I don’t know how people make it all the way to adulthood not knowing how to cook either.

  16. #
    16
    Aggie @ Aggie's Kitchen — January 18, 2016 at 4:07 pm

    I am seriously dying for one of these right now (or how about a plate). Loving that dip!

  17. #
    17
    Ashley @ Wishes and Dishes — January 18, 2016 at 4:09 pm

    These are simply amazing! I agree about teaching kids to cook. I don’t have my own, but I wish so badly that my mom taught me when I was growing up!

  18. #
    18
    Danae @ Recipe Runner — January 18, 2016 at 4:46 pm

    I love watching Worst Cooks in America. I’m always in disbelief that there are people in this world who can’t do the most basic of the basic things in the kitchen. These egg rolls look so good! I’m thinking they might have to be next weekends game day food!

  19. #
    19
    Lauren Kelly Nutrition — January 18, 2016 at 5:30 pm

    I’ve had these before at a restaurant and hated how greasy they were. Now I can’t eat them grease-free, love this recipe!

  20. #
    20
    Lucy — January 18, 2016 at 6:57 pm

    OMG you had me at ranch guacamole. These look amazing! And I love that they are healthy because they are baked!

  21. #
    21
    Sharon @ What The Fork Food Blog — January 18, 2016 at 9:28 pm

    I love Worst Cooks. Watching it gives me a confidence boost haha. My fave ever was Jamie.

  22. #
    22
    JulieD — January 18, 2016 at 9:30 pm

    Ummm, LOVE these! I can’t wait to try them soon!

  23. #
    23
    Heather | All Roads Lead to the Kitchen — January 18, 2016 at 10:02 pm

    That filling looks incredible, just the perfect accompaniment to the guac!

  24. #
    24
    cathy | Lemon Tree Dwelling — January 18, 2016 at 11:15 pm

    These look SO super tasty! Also – I’m pretty sure my husband would starve if I didn’t cook for him. Either that…or lots and lots of frozen pizza. 🙂

  25. #
    25
    Carrie @Frugal Foodie Mama — January 19, 2016 at 8:24 am

    Now these are my kind of egg rolls! 🙂 They look amazing!

  26. #
    26
    Renee - Kudos Kitchen — January 19, 2016 at 9:48 am

    The concept of people not knowing how to cook is foreign to me. I think the main reason people don’t cook, is because they don’t like to clean-up afterwards. I happen to love to cook, and also hate to clean up afterwards, but I do it because I love to cook. I’d love to cook your Southwestern egg rolls and I appreciate that they’re baked, so no messy oil to clean up later. Thanks for that!

  27. #
    27
    Angie | Big Bear's Wife — January 19, 2016 at 10:05 am

    Oh my gosh, my show gives me anxiety, like I can’t even with some of those people! hahaha
    Ok, So I love that you mixed the Sabra guacamoleand the ranch Greek yogurt dip for this! I never would have thought of that! Delish!
    oh and ps. mac and cheese, grilled cheese, ramen….. this sounds like my weekends now hahahaha

  28. #
    28
    Angie | Big Bear's Wife — January 19, 2016 at 10:10 am

    Oh my gosh, my show gives me anxiety, like I can’t even with some of those people! hahaha
    Ok, So I love that you mixed the Sabra guacamoleand the ranch Greek yogurt dip for this! I never would have thought of that! Delish!
    oh and ps. mac and cheese, grilled cheese, ramen….. this sounds like my weekends now hahahaha

  29. #
    29
    Michelle | A Dish of Daily Life — January 19, 2016 at 12:00 pm

    I definitely want to try these! I have never had Chili’s version but this is definitely up my alley and I could skip lunch and just have these instead! They look awesome…AND I have to try that Sabra mixture!

  30. #
    30
    Aly ~ Cooking In Stilettos — January 19, 2016 at 6:27 pm

    For me, baked egg rolls are a 100x more better than fried – I adore all of the flavors in there and the Sabra -touch – love it!

  31. #
    31
    Megan Marlowe — January 19, 2016 at 9:56 pm

    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!

  32. #
    32
    Rose | The Clean Dish — January 19, 2016 at 10:07 pm

    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 🙂

  33. #
    33
    Isabelle @ Crumb — January 19, 2016 at 11:02 pm

    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? 🙂

  34. #
    34
    Nicole Hood — January 20, 2016 at 1:57 am

    I am so excited to make this recipe! Love these eggrolls and dip and a baked version sounds fantastic!

  35. #
    35
    Kim Beaulieu — January 20, 2016 at 2:39 am

    These look seriously scrumptious. I could eat my weight in these yummy egg rolls. No lie.

  36. #
    36
    Melissa from Hungry Food Love — January 20, 2016 at 9:41 am

    I am soooo wanting this plate right now. That dip is the best too 🙂

  37. #
    37
    Cookin Canuck — January 20, 2016 at 10:38 am

    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!

  38. #
    38
    Kim Beaulieu — January 30, 2016 at 8:56 pm

    I want to make these right this very minute. They look so yummy.

  39. #
    39
    Anisa — August 30, 2016 at 6:10 pm

    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?

Leave a Comment

 I have read and agree with the privacy policy

Back to Top