Go Back
Homemade Baked Southwestern Chicken Egg Rolls photo

Baked Southwestern Chicken Egg Rolls

Crispy baked egg rolls filled with seasoned ground chicken, black beans, corn, spinach, and pepper jack for a flavorful Southwestern twist.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 servings

Equipment

  • Rimmed Baking Sheet
  • Parchment Paper
  • 12-inch skillet
  • Spatula
  • Measuring cups and spoons
  • Small Bowl

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground chicken
  • 3/4 cup yellow onion finely diced
  • 3/4 cup red bell pepper finely diced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic minced
  • 15 ounce black beans canned, drained and rinsed
  • 4 ounce chopped green chilies canned
  • 1 cup fresh baby spinach chopped
  • 3/4 cup frozen corn kernels
  • 1/2 cup cilantro chopped
  • 2 tablespoons lime juice
  • 2 teaspoons lime zest
  • 1 1/2 cups pepper jack cheese shredded
  • 10 medium flour tortillas
  • 2 tablespoons extra virgin olive oil for brushing

Instructions
 

  • Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  • Heat 2 tablespoons olive oil in a 12-inch skillet over medium heat.
  • Add the ground chicken, diced onion, diced red bell pepper, chili powder, smoked paprika, cumin, kosher salt, and black pepper. Cook, breaking up the meat, until the chicken is browned and the vegetables are softened, about 6–8 minutes.
  • Add the minced garlic and cook for 1 minute more.
  • Reduce heat to low and stir in the drained black beans, chopped green chilies, chopped spinach, frozen corn, chopped cilantro, lime juice, and lime zest until combined.
  • Gently simmer on low, stirring occasionally, until the spinach is wilted and most moisture has evaporated, about 8–10 minutes.
  • Remove the skillet from the heat and fold in the shredded pepper jack cheese until evenly distributed.
  • Lay out the 10 tortillas and divide the filling evenly, placing each portion down the center of a tortilla and leaving about 1 inch clear at each end.
  • Fold in the short ends of each tortilla and roll tightly to enclose the filling; place each seam-side down on the prepared baking sheet.
  • Brush the tops of the rolled tortillas with the remaining 2 tablespoons olive oil.
  • Bake for about 15 minutes, or until the tortillas are golden brown and crisp.

Notes

  • Use medium tortillas to fit the filling amount listed.
  • Drain and rinse beans well to avoid excess moisture.
  • Allow filling to cool slightly before rolling to help prevent sogginess.
  • Brush evenly with oil for consistent browning.