Southwestern Egg Roll Bake
All the taste of Southwestern Egg Rolls with a fraction of the work! This easy main dish casserole is a play on one of my favorite appetizers, the Southwestern Egg Roll.
Servings: 4 -6 servings
Ingredients
- 3 boneless skinless chicken breasts about 1 pound
- 1 Tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 bell pepper diced
- 1/4 cup onion diced
- 1 1/2 cups frozen corn
- 1 10 ounce can rotel with lime and cilantro
- 1 15 ounce can black beans, drained and rinsed
- 1 cup shredded Colby Jack cheese
- 1 4 ounce bag wonton strips
- Creamy Cilantro Jalapeno Ranch
Instructions
- Preheat the oven to 375 degrees.
- In a large oven proof skillet, such as cast iron, heat one tablespoon of olive oil over medium heat. Add the chicken to the pan and sprinkle the seasonings over the chicken. Cook and stir for 3-5 minutes.
- Add the diced bell pepper and onion and cook another 3-5 minutes or until the onion has softened and chicken is completely cooked through.
- Next add the black beans, corn and rotel to the skillet. Bring the mixture to a simmer.
- Sprinkle the shredded cheese over the mixture and then top with the entire bag of wonton strips.
- Place in the oven and bake at 375 degrees for 20 minutes or until the edges are bubbling and the wonton strips have begun to turn golden brown on the top.
- Serve this Southwestern Egg Roll Bake plain or with Creamy Cilantro Jalapeno Ranch on top.