Mini Chicken Chimis Jalapeño Cream (Printable Copy)

Crispy chimichangas with seasoned chicken, jalapeño cream cheese, and enchilada sauce. Baked or fried to perfection.

# What You 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 ounces 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 if baking

# How to Make:

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 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 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 the filling and wrapping process with the 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.

# Expert Advice:

01 -
  • They vanish from the plate in minutes because theyre crispy, creamy, and just spicy enough to keep people reaching for more.
  • You can prep them hours ahead and fry or bake them right before guests arrive, which means no stress and all the glory.
  • The jalapeño cream cheese melts into the chicken in a way that makes every bite feel indulgent without being heavy.
  • Theyre small enough to eat standing up at a party but satisfying enough that two or three feel like a real meal.
02 -
  • Dont overfill the wrappers or theyll split open during cooking, a little restraint at the start saves a lot of cleanup later.
  • Make sure your cream cheese is truly softened or it wont mix smoothly and youll end up with lumps that make folding difficult.
  • If baking, flip them halfway through so both sides get evenly crispy, otherwise the bottom stays soft and chewy.
  • Seal the edges well with egg wash, any gaps will let the filling leak out and turn your chimis into a mess.
03 -
  • Use a candy thermometer to keep your frying oil at a steady 350°F, too hot and theyll burn before the filling heats through, too cool and theyll turn greasy.
  • Press out any air pockets as you roll so the wrappers stay tight and crisp instead of puffing up unevenly.
  • If youre baking a big batch, rotate the pans halfway through so everything browns evenly, oven hot spots are real.
  • Letting the chimis rest for a minute or two after frying gives the filling a chance to set, so they dont burn your mouth on the first bite.
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