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Baked Tex-Mex Egg Rolls

4.75 from 4 votes
Servings 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
  • 1/4 cup cilantro chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups shredded cheddar cheese or Mexican blend
  • 3 dozen small fajita-size flour tortillas


  • Preheat the oven to 400F. Heat the olive oil in a large skillet over medium heat.
  • 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).
  • 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).
  • Microwave the tortillas between damp paper towels until soft (about 30 seconds).
  • Scoop about 1/4 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.
  • Bake the egg rolls at 400F until tortillas begin to turn golden (about 15 minutes).
  • Serve with salsa and guacamole.
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