Southwestern Egg Rolls with Cilantro Cream Sauce

SW Egg RollSW

There comes a moment in time when eating out, that I’m struck by the sticker price of the bill, and think to myself and share with Chris, I can make this at home for a heck of a lot less, have leftovers, and maybe (okay probably so) taste better than what I just paid for. It wasn’t with this meal that I had this realization, but one that I had yet again on Saturday night. The girls were both sleeping over at their respective friend’s house and we took that as an unexpected date night. By the time we added in the tip, we’d spent a big chunk of money for just the two of us and it wasn’t even a fancy restaurant. Unless we have a gift card, I’m pretty sure we won’t be returning there anytime soon.

Anyhow, this recipe tends to be a common menu item at various restaurants, and one of which I never order anymore because I can make it at home. Now, you can too!


  • 2 tbsp. olive oil, plus extra for brushing
  • 1 lb. B/S chicken breasts, cooked & chopped (or rotisserie chicken)
  • 1 medium onion, chopped
  • 1 cup frozen corn
  • 1 14.5 oz. can of black beans, drained & rinsed
  • 2 1/2 cups baby spinach
  • 2 jalapenos, seeded & minced
  • 4 garlic cloves, minced
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • S&P
  • 2 cups shredded pepper jack cheese
  • taco size flour tortillas


Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick spray; set aside. In a large skillet, heat the olive oil on medium. Sautee the onion and garlic for a few minutes. Add in the cooked chicken, season with S&P. Add cumin, chili powder, jalapenos, corn, black beans, & baby spinach. Stir well to combine and cook until spinach has wilted. Remove from the heat and stir in pepper jack cheese.

Brush one side of the tortillas with olive oil. On the side of the tortilla that has no olive oil, add an ice cream scoop full of mixture, roll up like a burrito, and place seam side down. Bake for 20-25 minutes; flipping halfway through to ensure both sides get golden brown. Serve with cilantro cream sauce.


  • 1 8oz. pkg. of cream cheese, softened
  • 2 tbsp. Greek yogurt (or sour cream)
  • 1 7oz. jar of tomatillo sauce or salsa
  • 1 tsp. black pepper
  • 1 tsp. celery salt
  • 1 tbsp. taco seasoning
  • 6 cloves of garlic
  • 2-4 jalapenos, seeded
  • 1 bunch cilantro
  • 1 lime, juiced


Add all the ingredients together in a food processor or blender. Puree until smooth. Store in an airtight container and refrigerate for 1-2 weeks.

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