Southwest Chicken Egg Rolls (Baked)

By November 11, 2011 Chicken, mexican 5 Comments
Southwest Chicken Egg Rolls (Baked, not fried)
I LOVE Chili’s Southwest Egg Roll appetizer. However, it is fried, which makes it a little more fattening that I would like. I started searching online to find an alternate recipe. I never really found ONE that was perfect to my liking. I combined about 3 different recipes together, giving and taking what I did and did not like and the following 5 star recipe was born. 

What you need: 
  • Soft flour tortillas (fajita size) or Egg Roll Wrappers, I prefer tortillas
  • 2 cups cooked chicken, shredded
  • 2 cups frozen corn, thawed and drained
  • 1 can black beans, rinsed and drained
  • 2 cups Mexican Blend cheese (1 bag pre-shredded)
  • 1/2 medium onion diced
  • 1 “10-oz box” frozen spinach. Defrosted, and liquid drained. (I just wrung mine between 2 papertowels)
  • 2 cloves garlic, finely minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 TBSP olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Dipping Sauce:  I just mix 1 part salsa to 3 parts sour cream. It is yummy and easy to make!

What you do: 

1.    Begin to defrost your spinach. Preheat your oven to 375 degrees.
2.  In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly.
3. Add chicken, and then the rinsed and drained black beans, spinach, corn, and seasonings.
4. Mix well and cook until the mixture is heated through.
5. Put all ingredients in a large mixing bowl. Add the cheese and stir well. The cheese should get “melty”.

6. Warm the tortillas. I place 5-6 between two damp paper towels and microwave for about 30 seconds.

7. Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down. Place on a lightly greased cookie sheet.You can use a little water to “seal the edges”

If you are using the egg roll wrappers, make sure to use a little water to “seal” the corner of the eggroll.

8. Bake at 375 degrees for 10 minutes,flip over, and bake another ten minutes until the rolls are lightly browned and heated through.
Serve immediately with dipping sauce.

5 Comments

  • Marie says:

    Thanks for posting this recipe-I linked to it and your recipe for taco soup over on my blog. I haven’t tried this one yet, but we tried the taco soup and it was a big hit. Thanks so much!

  • Katie says:

    I make these a couple of times a month! Especially when I have leftover chicken, this is my go-to recipe. I use flour tortillas and either spray a little cooking spray over the top or brush with a small amount of olive oil and they crisp up nicely. I find the egg roll wrappers a little too tough.
    I have also made these gluten-free by placing the filling between two corn tortillas (quesadilla-style).
    The filling tastes exactly like Chili’s southwest egg rolls. It’s delicious, affordable, quick, and a great way to get more veggies in your diet :)

  • Knitrageous says:

    These sound yummy! I'll have to give it a try!

  • I love Chili's egg rolls too.
    These ones are baked, not fried, so they do have a different texture. They are still yummy. At my grocery store the egg roll wrappers are in the produce section by all of the special salad dressings. Hope that helps!

  • I love Chili's egg rolls.
    Where did you find egg roll wrappers?

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