Mini Chicken Chimis Jalapeño Cream (Printable)

Crispy chimichangas with seasoned chicken, jalapeño cream cheese, and enchilada sauce in egg roll wrappers.

# What You'll Need:

→ Chicken Filling

01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup green enchilada sauce
03 - 1/2 teaspoon ground cumin
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon smoked paprika
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Jalapeño Cream Cheese

08 - 6 oz cream cheese, softened
09 - 1 medium jalapeño, seeded and finely diced
10 - 2 tablespoons fresh cilantro, chopped
11 - 2 tablespoons green onions, finely chopped
12 - 1/2 teaspoon lime juice

→ Assembly

13 - 16 egg roll wrappers
14 - 1 large egg, beaten
15 - Cooking oil for frying or brushing

# Directions:

01 - In a medium bowl, combine shredded chicken, green enchilada sauce, cumin, garlic powder, paprika, salt, and black pepper. Mix until well coated and set aside.
02 - In a separate bowl, mix the cream cheese, diced jalapeño, cilantro, green onions, and lime juice until smooth and evenly combined.
03 - Lay out an egg roll wrapper on a clean surface. Spread about 1 tablespoon of the jalapeño cream cheese mixture in the center, then top with 2 tablespoons of the chicken mixture.
04 - Fold the bottom corner of the wrapper over the filling, tuck in the sides, and roll tightly. Brush the top corner with beaten egg to seal.
05 - Repeat with remaining wrappers and filling until all ingredients are used.
06 - Heat 1 inch of oil in a deep skillet to 350°F. Fry mini chimis in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
07 - Preheat oven to 425°F. Place chimis on a parchment-lined baking sheet, brush lightly with oil, and bake for 15-18 minutes, turning halfway, until golden and crisp.
08 - Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

# Expert Tips:

01 -
  • Theyre dangerously easy to eat and even easier to make once you get the folding rhythm down.
  • The jalapeño cream cheese brings a tangy kick that keeps people reaching for another one.
  • You can bake or fry them depending on your mood or how much oil you feel like using.
  • They disappear at parties faster than you can refill the platter.
02 -
  • Let the cream cheese soften completely or it will be lumpy and impossible to spread evenly.
  • Do not overfill the wrappers or they will burst open during cooking, less is more here.
  • Seal the edges well with egg wash or they will unravel in the oil or oven.
  • If baking, flip them halfway through so both sides get crispy and golden.
03 -
  • Use rotisserie chicken to cut your prep time in half and add extra seasoning without any work.
  • Brush baked chimis with oil twice, once before baking and once halfway through, for maximum crispness.
  • Make a double batch and freeze half unbaked so you always have a quick appetizer ready to go.
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