Southwestern Egg Rolls
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?
Printable recipe after recipe video!
Southwestern Egg Rolls
- 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 14.5oz 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
- 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 ¼ 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.
I made these this past week and they weer a hit. Thanks!!
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?
My jalapenos came from my garden, and were starting to turn red 🙂
was wondering how you folded them…like a buritto?
Yes, just like a burrito 🙂
I’m gonna get ready to try this. Wish me luck that I do it correctly. Lol
What temp should the oven be set to?
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.
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
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!
Was wondering if u think these could be made without chicken? They sound fantastic!
I don’t see why not!
I made vegetarian version.
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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Do you think I could make these earlier in the day and then bake them later at dinner time?
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.
Do you think I could either make the egg flilling
and freeze it or make the entire thing and freeze?
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.
Yes, you can make the whole thing ahead of time & freeze it prior to baking. I do this A LOT!
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
Wouldn’t this be qualified as a burrito and NOT an egg roll!?
Do you use the fresh tortillas made at the bakery or the one on the bread isle?
I use the ones on the bread aisle.
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!
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?
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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Yummmm!! Following you so I can stay on top of all your yummy recipes!
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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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.
Has anyone frozen these after baking?
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even better if you use egg roll wrappers instead!!
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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This was a huge hit in our house. Thank you for sharing. My husband said this is definitely a keeper. I love Chili’s eggrolls and these are just as good as theirs, and the fact that I can make them at home is great! I placed foil down on the glass baking dish and they turned out with a nice and flaky crust. I did have to cook them a little longer than 25 minutes for the golden brown color. Thanks again!
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Wowzers! I love these Southwestern Egg Rolls! Made them without the chicken and they were delish! My jalapenos were huge, so I just added one to the cilantro sauce, and one to the egg roll mixture. Boy, was it hot! Also the tortillas I used were “fat-free” so they were only 80 calories each, which made them all the more easier to gobble down. Wondering if you could re-crisp them up on a skillet rather than having them limp in the microwave? Either way, I just ate them for breakfast the next day through the microwave, and I thoroughly enjoyed round 2! 🙂
These are great. If you are going to make these you need to try the sauce. It is crazy good with these egg rolls, chips or probably anything else.
These are a hit in my house. Just cooked em tonight and they are loved by all!! My cilantro had gone bad so no cream sauce this time but theres always next time
I was wondering if I was going to make these ahead of time, can I stuff them and bake the a few hours later or am I better off waiting to stuff the shells until I am ready to bake? I have prepared the filing already.. it looks a little on the dry side.. not moist like yours. Is it the cheese that makes it look moist,… thanks for posting.. cant wait to try. kitchen smells amazing
These were delicious! I added some dried chilis to the mix to give a little more depth of flavor and spice. Left out the cheese. Will totally make this again and recommend to friends!
So glad you enjoyed them!
Do these freeze well?
Can’t wait to make these! Quick question though, what’s as the actual size of the tortillas you used? The taco size tortillas I usually use are kinda small.
I use the burrito sized ones!
I made these tonight for the Superbowl party and they were a huge hit. I changed mine up a bit. I added bacon and decided to use the grease to cook it all and put on the tortillas before baking. HUGE HUGE HIT! The sauce is amazing. Thank you for posting this. I’ll be making it often.
I’m so glad you liked them, and they were such a hit!
These were perfect!
Yay! So glad to hear it! 🙂
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Would brushing them with eggs whites instead of olive oil work just as good?
I would think so! If you try it, let me know how it turns out.