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5.0 from 18 votes

Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 24 -36 egg rolls
Calories: 233 kcal
Course: Appetizer
Cuisine: American

Ingredients

Rolls:
  • 1 tablespoon olive oil
  • 1 medium yellow or red onion diced
  • 2 cloves garlic finely minced
  • 1 ½ pounds boneless, skinless chicken breasts, cubed (about 3 large breasts)
  • 1 green or red pepper diced small
  • 1 Jalapeno pepper membranes removed, seeded and finely minced or 4 pickled jalapeno rounds from the jar
  • 1 (15-ounce) (15-ounce) can black beans rinsed and drained
  • 10 ounces frozen chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel works great)
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ cup Freshly chopped cilantro
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2-3 cups shredded cheese such as Monterey Jack, Pepper Jack or Cheddar
  • 2-3 dozen fajita-size flour tortillas
Chipotle Dipping Sauce:
  • 1 cup sour cream
  • ¼ cup salsa
  • 1 teaspoon minced chipotle chiles in adobo sauce if you are opening a new can to only use 1 teaspoon, freeze the remainder in a freezer-safe ziploc bag and pull out and thaw as needed

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.
  2. In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.
  3. 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. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
  4. Warm the tortillas. I place 5-6 between two damp paper towels and microwave for about 45 seconds. Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets (secure with a toothpick if needed).
  5. Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.

Nutrition Information

Serving 1 Egg Roll Calories 233kcal (12%) Carbohydrates 22g (7%) Protein 12g (24%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 34mg (11%) Sodium 373mg (16%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 24-36 egg rolls

Amount Per Serving

Calories 233

% Daily Value*

Serving 1 Egg Roll
Calories 233kcal 12%
Carbohydrates 22g 7%
Protein 12g 24%
Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 34mg 11%
Sodium 373mg 16%
Fiber 2g 8%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.