1544 Ratings
  • 5 star values: 1317
  • 4 star values: 193
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 4

These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

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  • Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

  • Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

  • Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

  • Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.

  • In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

419 calories; 31.2 g total fat; 29 mg cholesterol; 575 mg sodium. 21.8 g carbohydrates; 13.6 g protein; Full Nutrition


Reviews (1178)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/05/2009
I followed this recipe exactly except I baked these at 450 degrees for 10 minutes instead of frying and skipped the freezing part. I have also halved the cheese and doubled the spinach on some batches to make them a little healthier. Very good this way too. At others' suggestion I served this with "Amy's Cilantro Cream Sauce" from this site. These were excellent and healthier than the original recipe. Very yummy!! Next time I plan to add avocado to the rolls right before rolling. I think they'll be even better.:) Read More
(968)

Most helpful critical review

Rating: 1 stars
01/13/2017
Tortilla wrappers didn't work next time I will try egg roll wrappers Read More
(1)
1544 Ratings
  • 5 star values: 1317
  • 4 star values: 193
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 4
Rating: 5 stars
10/05/2009
I followed this recipe exactly except I baked these at 450 degrees for 10 minutes instead of frying and skipped the freezing part. I have also halved the cheese and doubled the spinach on some batches to make them a little healthier. Very good this way too. At others' suggestion I served this with "Amy's Cilantro Cream Sauce" from this site. These were excellent and healthier than the original recipe. Very yummy!! Next time I plan to add avocado to the rolls right before rolling. I think they'll be even better.:) Read More
(968)
Rating: 5 stars
12/02/2010
Great recipe. Family acutally preferred the tortilla vs egg roll wrappers. If you want to serve the sauce a chain made famous for these egg rolls mix: 1/4 cup smashed fresh avocado (about half of an avocado) 1/4 cup mayonnaise 1/4 cup sour cream 1 tbs buttermilk 1 1/2 tsp white vinegar 1/8 tsp salt 1/8 tsp dried parsley 1/8 tsp onion powder dash dried dill weed dash garlic powder dash pepper. Let the flavors set up overnight prior to serving as it makes the sauce so much better. Enjoy! Read More
(626)
Rating: 5 stars
12/17/2003
Sweet fancy Moses these are yummy! I tripled the ingredients and placed the filling in egg roll wrappers and ended up with about 2 dozen rolls. I baked them and served them with another reviewer's tip on a dipping sauce-the sour cream and salsa mixture. These were incredible! I plan on making more this week and freezing them. One note about freezing these-par bake them prior to popping them in the freezer so the egg roll wrapper doesn't break down. I can't wait to make (and eat!) these again. Thanks for sharing such a great recipe! Read More
(387)
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Rating: 4 stars
01/25/2004
Trust me on this -- make this recipe using eggroll wrappers instead of tortillas roll them up eggroll style and fry them -- no need to freeze them. They are de-lish!! I usually leave out the spinach to make them like a nearby restaurant does. Yummy!!! Read More
(184)
Rating: 5 stars
09/13/2003
Wonderful recipe! I left out the spinach since no one in the family likes it. We're cutting back on fat so I baked them in the oven at 475 degrees for 15 minutes.They got crispy just like in a deep fat fryer. Served them with sour cream and guacamole! Thanks for sharing Jackie! Read More
(151)
Rating: 5 stars
02/12/2004
I made this recipe for dinner tonight and I was extremely pleased with the results. I did however modify the recipe slightly. I sauteed the chicken breast with a little salt pepper and garlic powder. I also used canned chopped green chiles instead of red bell pepper cilantro instead of parsley and I added a couple squirts of lime juice to the filling toward the final stage of cooking. I used creamed spinach and doubled the amount. I decided to bake them at 425 for 15 minutes (sprayed with cooking spray) and they were crispy and delicious. I served them with cilantro cream sauce from this site. I will definitely make these again and again! Read More
(142)
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Rating: 5 stars
06/15/2007
Wow! This is a great recipe that I fix about once a week. The only thing I changed was no freezing and I bake at 350 covered for 20 to 25 minutes and I remove the foil after 15 minutes so the tortillas get crispy. I serve with Ranch dressing or SW ranch. Read More
(104)
Rating: 5 stars
02/22/2007
This is just like Chili's! Delicious....I know how to make Philippine egg rolls so it was a breeze for me to make this. I used egg rolls wrappers added a little more spinach to make it healthy. Cilantro or parsley it does not make a difference. Roll the egg rolls tight and seal the eggrolls using water (wet the end. I usually fry it but lately I sprayed them with cooking spray and bake...Yummy......For the sauce I serve it with low fat Ranch dressing( 1 cup dressing plus 1 TBS Chili powder. Read More
(81)
Rating: 5 stars
11/13/2010
I had just bought a bunch of canned chicken from Costco and was looking for something to do with it. I just added the drained canned chicken into the mixture in the pan and broke it apart. I highly recommend this. It also works well with rotisserie chicken from the grocery store. With one can of chicken I felt the need to double the onion (used yellow onion) and bell pepper and needed about 1/2 can or more of black beans. Also I changed up the other ingredients a bit to suit our taste - eliminated spinach jalapenos parsley and cayenne and added 1/2 can diced green chiles 1/4 tsp. onion powder and fresh ground pepper. Kept the measurements on the seasonings as listed in the recipe. I used soft taco sized flour tortillas but didn't stuff them as full as you would a burrito. I ended up with 6. No need to use toothpicks. Placed them in a 9 x 13 pan lined with heavy duty foil and sprayed with PAM and baked at 425 for about 15-20 minutes. If frozen (not necessary but good option) you'll need to cook longer. Excellent result considering you just cut out a ton of fat by not deep frying. Everybody loved them. Read More
(75)