Baked Tex-Mex Egg Rolls
Recipe type: Appetizer or Main
Prep time: 
Cook time: 
Total time: 
Serves: 36 egg rolls
  • 1 tbsp olive oil
  • 3 boneless, skinless chicken breasts (cubed)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 medium yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 2 tbsp diced canned green chiles
  • 1 can refried beans
  • 1 cup frozen corn
  • ¼ cup cilantro (chopped)
  • ½ tsp salt
  • ½ tsp pepper
  • 2 cups shredded cheddar cheese (or Mexican blend)
  • 3 dozen small, fajita-size flour tortillas
  1. Preheat the oven to 400F. Heat the olive oil in a large skillet over medium heat.
  2. Add the chicken, onion, garlic, red and green pepper to the skillet and season with cumin and chili powder. Sauté until chicken is cooked through (about 5-8 minutes).
  3. Add the green chiles, corn, refried beans, cilantro, cheese, salt and pepper to the mixture and stir until well combined and cheese is melted (about 3-5 minutes).
  4. Microwave the tortillas between damp paper towels until soft (about 30 seconds).
  5. Scoop about ¼ cup of filling into each tortilla and wrap like an egg roll, tucking in each end to finish rolling. Place each seam down on a greased baking sheet.
  6. Bake the egg rolls at 400F until tortillas begin to turn golden (about 15 minutes).
  7. Serve with salsa and guacamole.
Recipe by Savour the Senses at