Baked Southwest Egg Rolls

Baked Southwest Egg Rolls loaded with chicken, beans, corn, and spices. Serve them with salsa-ranch for an easy lunch or dinner!

If you’re a fan of Chili’s Southwestern Egg Rolls, you’re going to love this homemade version. These Baked Southwest Egg Rolls are just as flavorful as the restaurant favorite but made with fresh ingredients and a quick, zesty salsa-ranch dip that couldn’t be easier to whip up. These easy baked southwest egg rolls are perfect for lunch, dinner, or even as a fun appetizer for game day or a casual get-together. The leftovers are freezer-friendly and reheat beautifully, too!

BAKED SOUTHWEST EGG ROLLS

These baked southwest egg rolls with tortillas are packed with flavor, featuring juicy chicken, sweet corn, black beans, bell peppers, and just the right amount of spice that come together in a deliciously crispy wrap. While the ingredient list may look long, don’t let it intimidate you! The filling for the egg rolls comes together rather quickly in a skillet. The zesty combination of cumin, chili powder, and fresh cilantro gives the egg rolls their bold, authentic Southwestern taste. For anyone who craves Tex-Mex flavors, this recipe is a must-save!

Find all my expert tips on how to make the best homemade baked southwest egg rolls from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Baked Southwest Egg Rolls Recipe:

• Classic Southwest Flavors: Packed with tender chicken, black beans, sweet corn, bell peppers, and spices for a bold Southwestern taste.
• Crispy and Light: Baked, not fried, for a healthy and lighter meal.
• Easy-To-Make: Despite the ingredient list, this recipe comes together quickly in just one skillet and the oven.
• Perfect For Any Occasion: Great for weeknight dinners, game-day snacks, or party appetizers.
• Quick Dipping Sauce: Served with a homemade zesty salsa-ranch dip that’s simple to fix up and complements the fresh ingredients.
• Make-Ahead-Friendly & Freezer-Friendly: Assemble the rolls in advance and freeze before baking for easy meal prep or quick, reheatable game-day snacks.

Ingredients

Southwest Egg Rolls

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2-3 boneless skinless chicken breasts, cubed small
• 1 green or red bell pepper, diced small
• 1 jalapeno pepper membranes removed and seeded, finely minced
• 1 can black beans, rinsed and drained
• 1 cup frozen corn
• 1/3 cup salsa verde
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 cup cilantro, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 12 soft taco-size flour tortillas

Salsa-Ranch Dip

• 1 cup light Ranch dressing
• 1 cup chunky Salsa

Instructions

For The Salsa-Ranch Dip

Mix salsa and ranch together and let chill in the fridge.

For The Southwest Egg Rolls

Preheat oven to 400 degrees. Line a cookie sheet with tinfoil, spray with cooking spray, and set aside.

In a large skillet, heat olive oil over medium heat. Add the onion and saute for 3-4 minutes. Next, add the garlic, and cook for 30 seconds. Add in chicken and peppers. Stir well. Cook over medium-high heat for 5-7 minutes or until chicken is no longer pink.

Add in black beans, salsa, corn, cilantro, and seasonings. Mix well and cook until the mixture is thoroughly heated.

Heat a few tortillas at a time in the microwave for 20 seconds. Place about 1/2 cup of chicken mixture onto center of the tortilla. Roll up tightly, egg roll style. (Fold in each side, and roll up.) Secure with toothpicks, if needed.

Place all rolls onto the cookie sheet. Spray the rolls with cooking spray (this will make them crispy and yummy). Bake for 15 minutes or until lightly browned. 

Serve immediately with dipping sauce.

Servings

Yields: 12 baked southwestern egg rolls.

Storage and Reheating

Allow the Southwestern egg rolls to cool completely before storing. Keep them in an airtight container in the fridge for up to 3-4 days, or wrap individually and freeze for up to 2 months. To reheat, bake refrigerated rolls at 375°F for 10-12 minutes or frozen rolls at 375°F for 20-25 minutes. Alternatively, use an air fryer at 350°F for 5-7 minutes (for refrigerated rolls) or 10-12 minutes (for frozen rolls). You can also microwave them for 1-2 minutes for refrigerated or 3-4 minutes for frozen, but they’ll be softer. Keep the salsa-ranch dip chilled and serve separately.

Holly’s Tips for The Best Baked Southwest Egg Rolls:

• Use Fresh, High-Quality Produce: Fresh bell peppers, cilantro, and jalapeño give these egg rolls a bright, zesty Southwestern taste.
• Cook The Filling Thoroughly: Ensure the chicken is fully cooked and the veggies are tender before rolling for the best texture and flavor.
• Avoid Overfilling The Tortillas: About 1/2 cup of filling per tortilla works best to keep the rolls from bursting while baking.
• For Extra Crispy Egg Rolls: Lightly spray the tops with cooking spray or brush with olive oil before baking to achieve a golden, crunchy exterior.
• Adjust The Spice As Needed: Adjust the jalapeño or add chili powder to suit your preferred heat level.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Crispy Southwest Chicken Wraps.

Can’t get enough of egg rolls? My fan-favorite Chicken Egg Rolls hit the spot every time.

Wanting something different? My Southwest Chicken Caesar Wraps bring two classic favorites together in one wrap.

Looking for more highly-rated Tex-Mex recipes? Try my Tex-Mex Chicken Chopped Salad, Creamy Rotel Pasta, and Taco Braid next.

Have you made this Baked Southwest Egg Rolls recipe?  ❤️

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