Mini Chicken Chimis Jalapeño Cream (Print Version)

Crispy chimichangas with seasoned chicken, jalapeño cream cheese, and green enchilada sauce. Perfect appetizer.

# 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 lime juice

→ Assembly

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

# 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, 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. 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.
04 - Repeat with remaining wrappers and filling until all ingredients are used.
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, until golden and crisp.
07 - Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

# Additional Tips::

01 -
  • They disappear faster than you can fry them, which means everyone actually loves them.
  • The jalapeño cream cheese adds a creamy kick that balances the crispy wrapper perfectly.
  • You can bake or fry them depending on your mood and how much oil you feel like using.
  • They reheat beautifully, so making extras is never a mistake.
02 -
  • If your wrappers keep tearing, make sure your filling isn't too wet and that you're not overstuffing them.
  • Seal the edges really well with egg wash or they'll burst open in the oil, trust me on this one.
  • Don't skip flipping them halfway through baking or you'll end up with one soggy side.
03 -
  • Keep a damp towel over your stack of wrappers while you work so they don't dry out and crack.
  • Use a thermometer when frying, oil that's too cool makes them greasy and too hot burns them before the inside heats through.
  • Double the jalapeño cream cheese and save the extra for spreading on bagels or crackers later.
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