Mini Chicken Chimis Jalapeño Cream (Printable)

Crispy chimichangas with seasoned chicken and jalapeño cream cheese, baked or fried to golden perfection.

# 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 chopped fresh cilantro
11 - 2 tablespoons finely chopped green onions
12 - 1/2 teaspoon fresh lime juice

→ Assembly

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

# How to Make It:

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, blend 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 approximately 1 tablespoon of jalapeño cream cheese mixture in the center, then top with 2 tablespoons of 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 filling, rolling, and sealing process with remaining wrappers and filling until all portions are wrapped.
06 - Heat 1 inch of oil in a deep skillet to 350°F. Fry mini chimis in batches for 2 to 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 to 18 minutes, turning halfway through, until golden and crisp.
08 - Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

# Expert Advice:

01 -
  • They vanish from the platter before you even announce they are ready.
  • The jalapeño cream cheese adds a creamy kick that keeps people guessing.
  • You can prep them hours ahead and fry or bake right before guests arrive.
  • They taste like restaurant quality but cost a fraction of takeout.
02 -
  • Do not skip sealing the wrappers with egg, or the filling will burst out during cooking.
  • If baking, brush the chimis generously with oil or they will turn pale and chewy instead of golden.
  • Keep the oil temperature steady at 350°F, too hot and the outside burns before the inside warms through.
  • Let fried chimis rest on paper towels for a minute so they stay crispy instead of greasy.
03 -
  • Use a candy thermometer to monitor oil temperature and keep frying consistent.
  • Work with one wrapper at a time and keep the rest covered with a damp towel so they do not dry out.
  • If the cream cheese is too thick to spread, microwave it for 10 seconds to soften.
  • Double the recipe and freeze half unbaked for an easy appetizer anytime.
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