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These baked Southwestern chicken egg rolls taste just like the ones you get at Chilies but without all the deep fried calories because they're baked! Ready in just 30 minutes and packed full of flavor. Perfect when served with guacamole ranch Greek yogurt dip.
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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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Tex Mex
Keyword: chilis egg rolls, southwest eggrolls
Servings: 10 servings
Author: Brandy O'Neill

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.