Ratings and Reviews of Chili's Southwestern Egg Rolls

These turned out great. Definitely do a double batch with 10 soft taco shells and one big chicken breast (more than enough). My only thoughts on these: (1) freeze on parchment as they stick to a plate and to aluminum pans; and (2) a quick (15 seconds) hit in the microwave for a plate full after slicing will make the middle piping hot without impacting the shell (the middle is tricky to get hot from frozen without burning the shells and the microwave trick brings the middle right up to steaming hot, or do this after pulling from the freezer before cooking to make sure the center gets hot). This recipe is spot on for taste. BTW, Taco Bell bottled avocado ranch sauce (readily available at Wally) is a close sub and makes this freezer to table with zero “game day” prep in < 15 minutes.

I asked my husband what he wanted for his b'day dinner (no rules, I will cook, we can order something, or go out for dinner.) I swear, he didn't even think about it, he requested these. I made them a few months ago, and I guess he must really like them. Like another poster, I have no idea how Todd does it, but every single recipe I have tried has been amazing. This website has become my go to for dinner ideas. I can't even remember the last time I opened a cookbook.

I have made these egg rolls 4 or 5 times and they are good. Only made the dip once its great also.

I had some boneless chicken left over from the Sesame Jack Strips recipe (spot on, by the way), so I decided to try this out. I've always liked these Southwestern Eggrolls at Chili's. I made the filling the day before, and; like everything; I had to sample a little bit. The filling was good, but I thought it wasn't quite right. Fast forward to the next day. Broke out the tortillas, beat an egg, assembled these, and fried as directed (Canola oil, fyi). I'll be damned if these aren't IDENTICAL to Chili's version once fried and cooled down. The avocado ranch-ish dip is spot on as well. I don't know how Todd does it, but it's amazing.

I make about 30 Units, and all family Love iT! Thanks.

Made homemade Pico and guacamole to dip these rolls in and I am so proud of myself . This recipe can't be beat ! Worth all the time to make everything from scratch ! Thank you for now I'm addicted !

Made these several times and they are very good. Made little changes for our liking. Baked them in the oven at 400 with no oil until golden brown and crunchy. You don't need the egg. Put the seam down when the seam side is golden brown, flip them over. Thanks for the recipe.

Taste just like the real deal! I use a rotisserie chicken cut up and also add more cayenne for a little spice. They are so good and affordable to make! The pre cooked chicken definitely makes it super easy to make.

These were THE BEST! I've been wanting to find a recipe for these rolls for some time now and am elated to have found yours. The only tweak I made was to season the chicken breast with taco seasoning before I grilled it. Needless to say, I've made these 3 consecutive days because they were so good! More importantly, my husband loved them also. He said they were better than the restaurant's. This will definitely remain in the regular rotation. It is definitely worth ALL of the efforts

I followed the recipe exactly and they came out so good. Everyone loved them and I will be making more to freeze for later:)