Fusing Southwestern flavors with the satisfying crunch of Asian wontons, the Southwestern Egg Roll Bake packs a punch beneath a crispy crust. Melty colby jack cheese, savory black beans, ripe tomatoes, and tender chicken fuse with chili, garlic, and cumin for that distinct borderland taste. For even more of that creamy, spicy tang, you can top this crunchy dish with cilantro jalapeño ranch. The best part is you can have it on the table, ready to eat, in 30 minutes or less! To paraphrase our favorite ranch-hands: "Yee-haw!"
Ingredients• 1 tablespoon olive oil • 3 chicken breasts boneless, skinless, chopped • 2 teaspoons chili powder • 1 teaspoon garlic powder • 1 teaspoon cumin • 3/4 teaspoon salt • 1/4 teaspoon ground black pepper • 1 bell pepper, diced • 1/4 cup onion, diced • 1 1/2 cups frozen corn • 1 (10 ounce) can diced tomatoes, with lime and cilantro • 1 (15 ounce) can black beans, drained and rinsed • 1 cup colby jack cheese, shredded • 1 (4 ounce) bag wonton strips • cilantro jalapeño ranch sauce, optional, for serving
Preheat the oven to 375 degrees F.
In a large oven-safe skillet, over medium heat on the stove-top, heat one tablespoon of olive oil.
Add the chicken to the pan and sprinkle the chili powder, garlic powder, cumin, salt, and black pepper over the chicken, cooking and stirring for 3-5 minutes.
Add the onion and diced bell pepper and cook until the onion is softened and the chicken is fully cooked through, about 3-5 minutes. Using a meat thermometer, the chicken pieces should read 165 degrees F at their thickest points.
Then, add the corn, black beans, and canned diced tomatoes to the skillet. Bring the mixture to a simmer.
Sprinkle the shredded colby jack cheese over the mixture.
Top with the wonton strips.
Place the skillet in the oven until the wonton strips have turned golden-brown and the edges are bubbling, about 20 minutes.
Serve plain or top with cilantro jalapeño ranch, if desired.