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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.
I love Worst Cooks. Watching it gives me a confidence boost haha. My fave ever was Jamie.
Ummm, LOVE these! I can’t wait to try them soon!
That filling looks incredible, just the perfect accompaniment to the guac!
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. 🙂
Now these are my kind of egg rolls! 🙂 They look amazing!
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!
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
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
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!
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!