Mini Chicken Chimis with Jalapeño Cream (Print version)

Crispy mini chimichangas with seasoned chicken and jalapeño cream cheese. Perfect for parties and snacking.

# 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 for sealing
15 - Cooking oil for frying or brushing

# Steps:

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 softened 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. Repeat with remaining wrappers and filling.
05 - 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.
06 - 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.
07 - Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

# Cooking tips:

01 -
  • They disappear faster than you can plate them, which means you did something right.
  • The jalapeño cream cheese adds a tangy kick that keeps people guessing what makes them so good.
  • You can prep them hours ahead and fry or bake them right before guests arrive.
  • They're just as satisfying whether you're feeding a crowd or sneaking one as a midnight snack.
02 -
  • Don't overfill the wrappers or they'll split open during cooking, I learned this the hard way my first attempt.
  • Make sure your oil is hot enough before frying, otherwise they absorb too much oil and get greasy instead of crispy.
  • If baking, flip them halfway through so both sides get evenly golden and crunchy.
03 -
  • Press out any air pockets when you roll the wrappers, this prevents them from puffing up unevenly or bursting.
  • Use a thermometer to keep your oil at a steady 350°F, too hot and they brown before the filling heats through, too cool and they absorb oil.
  • Double the cream cheese mixture if you love it as much as I do, any extra is perfect spread on crackers or stirred into scrambled eggs.
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