Southwestern Egg Rolls

September 2, 2012 · by

Don’t you just love those recipes that you tell your family that you’re making for dinner, and every single one of their eyes light up?  These Southwestern Egg Rolls are that dish for us.  Every single member of my family goes crazy for these – even my picky 2 year old. 

 

 

They are packed full of hearty ingredients, and then baked off for a wonderfully crispy crust.  I always serve these with my Cilantro Cream Sauce because the 2 flavors are just destined for each other.  You can eat them by themselves, or with ranch too – but I’m tell you.  If you don’t serve them with the cilantro cream sauce, you’re really missing out!

You simply saute all the ingredients in a large pan for your eggroll stuffing pleasure.

 

 

I love how colorful the mixture is after the fresh spinach has been added.  Don’t you?

Then you simply roll the ingredients up in a taco sized flour tortilla, give it a nice brushing of olive oil, and bake it them off in the oven until crispy.

I just love this dish, and I really think ya’ll will too.  Make sure you head over to get the recipe for my cilantro cream sauce so you can puree you up a batch real quick to serve along side this dish to make it even more delicious!

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Southwestern Egg Rolls

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 10 Egg Rolls

Southwestern Egg Rolls

Ingredients

  • 2 tablespoons olive oil, plus extra for brushing
  • 1 pound skinless, boneless chicken breasts – diced
  • 1 medium-large onion, minced
  • 1 cup frozen corn
  • 1 (14.5)oz can black beans, rinsed & drained
  • 2.5 cups fresh baby spinach
  • 2 jalapenos, seeded & minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 cups shredded pepper jack cheese
  • salt & pepper to taste
  • 10 taco sized flour tortillas

Instructions

Preheat the oven to 350 degrees.

In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes. Stir in the diced onions & cook until the chicken is cooked through. Stir in the spices, jalapeno, black beans, corn, & baby spinach and cook until the spinach has wilted. Remove from the heat, and stir in the pepper jack cheese.

Spoon about 1/4 cup of filling into the center of each taco sized flour tortilla, and roll up like a burrito. Brush each side with a good coating of olive oil, and place in a baking dish. Bake for 20-25 minutes, flipping halfway through, until crispy.

Serve with Cilantro Cream Sauce, if desired.

Notes

Serve with cilantro cream sauce, if desired. http://www.mrshappyhomemaker.com/2012/09/cilantro-cream-sauce.html



MrsHappyHomemaker

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Filed Under: Burgers/Sandwiches, Chicken, Cooking, Healthy Eating, Kid Favorites, Main Dish, Mexican ·
  • http://www.singerskitchen.com/ Singerinkitchen

    I made these this past week and they weer a hit. Thanks!!

  • http://www.facebook.com/cindy.s.clark Cindy Sink Clark

    There is red bell pepper or pimiento or something in the picture with the chicken and onions cooking, but nothing red in the recipe. Did you use red jalapeno maybe?

    • MrsHappyHomemaker

      My jalapenos came from my garden, and were starting to turn red :)

  • A. Young

    was wondering how you folded them…like a buritto?

    • MrsHappyHomemaker

      Yes, just like a burrito :)

  • Juan

    I’m gonna get ready to try this. Wish me luck that I do it correctly. Lol

  • Sarah

    What temp should the oven be set to?

    • MrsHappyHomemaker

      350 degrees.

  • http://www.facebook.com/lisa.vann.77 Lisa Vann

    I’ve NEVER left a comment before but I’d be remiss if I didn’t leave one for this recipe. These egg rolls are ABSOLUTELY DEEEE-LICIOUS!!!! And the cilantro cream sauce…Ohh my my my!! Anyone that’s going to make these, please DO make the sauce. Fantastic recipe!! (I swear I almost chewed my fingers off cause they got in the way.) Thank you so much.

    • http://MrsHappyHomemaker.com/ Crystal

      Thank you SO much for commenting, Lisa – I’m THRILLED that you loved them as much as my family does. This comment means so very much to me <3

  • Roxanne

    We made these for dinner tonight. Overall, they are fabulous and we will make them again. Needed to bake them on a cookie sheet and not in a baking “dish”….a baking dish is glass and didn’t allow them to brown and get crispy. And, I had to add a 1/3 cup of water to the sauce to make it a little creamier so that it would blend in the blender. The flavor is amazing, but will need to cut back on the garlic next time. Wonderful!

  • Susan

    Was wondering if u think these could be made without chicken? They sound fantastic!

    • http://MrsHappyHomemaker.com/ Crystal

      I don’t see why not!

    • Gayle

      I made vegetarian version.

      Delish

  • Michelle

    I made these for dinner tonight. They came out pretty good. I agree with Susan to make them on a cookie sheet. Mine did not brown in the baking dish. My husband loved them and I will certainly make them again.

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  • Julie

    Do you think I could make these earlier in the day and then bake them later at dinner time?

  • Lindsey

    These are delicious! Both my husband and I really liked them. I made the filling and made half one day, and then half a few days later. The first time I baked them in a dish and the second on a cookie sheet, there was no noticeable difference. I actually preferred the filling a few days later, the flavors really came together. We ate them with some guacamole. I did not have time to make the sauce but will the next time I make them.

  • Nikki

    Do you think I could either make the egg flilling
    and freeze it or make the entire thing and freeze?

    • http://mrshappyhomemaker.com/ Mrs Happy Homemaker

      Yes, you can make the whole thing & freeze them. Just make sure you wrap each individual eggroll in tin foil to keep them held together.

    • http://MrsHappyHomemaker.com/ Crystal

      Yes, you can make the whole thing ahead of time & freeze it prior to baking. I do this A LOT!

  • Natalie

    Just made these with left over turkey(instead of chicken, smoked Gouda (instead of pepper jack) and smoked paprika (instead of chili power) great love the taste. Thanks for posting

  • Queen Diva

    Wouldn’t this be qualified as a burrito and NOT an egg roll!?

  • Nichole

    Do you use the fresh tortillas made at the bakery or the one on the bread isle?

    • http://MrsHappyHomemaker.com/ Crystal

      I use the ones on the bread aisle.

  • LPintheCity

    I just made these last night and I have to say, they are AMAZING. I posted pictures of the finished product on Facebook and everyone wanted to know the recipe. I’d advise wearing gloves when cutting the peppers though. I’ve heard people complain about burning fingers after cutting them, but I thought they were just little babies. Turns out I’m a little baby too! Anyway, this is a great recipe. I used large burrito tortillas, but next time I’ll make them with smaller taco tortillas and serve at parties!

  • Sarah

    My cilantro cream sauce is not greenish like yours in the pic. I used salsa and then everything else you said. What did I do wrong?

  • Lindy

    Omg!!!!!! This is THE BEST RECIPE EVER!!!! My husband & I love these eggrolls at The Cheesecake Factory & I never thought they could be replicated. … but you did it (even better)!!! I made these tonight & I am about to explode from eating too much! I can’t stop eating! Thank you so much for sharing this awesome recipe!!!! Oh and I used canned chillies inetead of jalapenos because my 3yr old doesn’t like anything spicy. Still turned out delicious! Oh and that sauce!!!!!!!!!! I mean that is the best thing on earth!!!!!!

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  • Cathy Trochelman

    Yummmm!! Following you so I can stay on top of all your yummy recipes!
    -Cathy@LemonTreeDwelling.com

  • Julianne

    Just made these! I put in too much corn because I could only find a 12 oz. bag and was too lazy to measure it out so I put it all in haha They still came out really great. What totally won me over is the sauce! I can’t wait to use it on everything! Thank you!!

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  • http://www.facebook.com/kimmastriano Kim Mastriano-Guile

    I just made these (and a eating them now as I type.) These are unreal!!! So delish. They are easy to make and I am so impressed with how yummy they are. I took the easy route and instead of making the sauce just grabbed a bottle of Kraft Three Cheese Ranch. SIgh. I am in heaven.

  • Sarah

    Has anyone frozen these after baking?

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  • Jennifer

    even better if you use egg roll wrappers instead!!

  • Kristen

    I never comment on recipes, but this is a MUST! I made this last night and it was FANTASTIC! My husband and I absolutely loved it! I also made the cilantro cream sauce. We both aren’t huge cilantro fans so the only thing I did differently was just added a handful vs a full “bunch”. I added a whole avocado and only did a spoonful of minced garlic. SOOOOOO good with all the flavors together! We have a bunch leftover and I am super excited to make some more rolls tonight!

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