Mini Chicken Chimis Jalapeño Cream (Print)

Crispy bite-sized chimichangas with seasoned chicken, jalapeño cream cheese, wrapped 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 ounces 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 fresh 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 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. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the top corner with beaten egg to seal.
04 - Repeat assembly process 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 chimichangas 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 chimichangas 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 Tips:

01 -
  • They stay crispy on the outside while the inside gets all creamy and warm, which is basically the best texture combination ever.
  • You can prep them hours ahead and just pop them in the oven or fryer when guests arrive, so you're not stuck in the kitchen during the party.
  • The jalapeño cream cheese gives you that little kick without making anyone reach for water, and it balances the savory chicken perfectly.
02 -
  • Don't skip softening the cream cheese or you'll be wrestling with lumps and uneven filling, I once tried mixing it cold and ended up with chunky cream cheese pockets that didn't spread right.
  • If you're baking, flip them halfway through so both sides get crispy, otherwise the bottom stays soft and kind of sad.
  • Seal those edges tightly with egg wash or they'll leak filling into the oil and make a mess, plus you lose all that creamy goodness.
03 -
  • Use a pastry brush to apply the egg wash neatly along the edges, it seals better than dabbing with your finger and keeps your hands cleaner.
  • If the wrappers start drying out while you work, cover the stack with a damp towel so they stay pliable and don't crack when you roll.
  • Let fried chimis rest on a wire rack instead of paper towels if you want them to stay extra crispy, the air circulation underneath prevents steam from softening the bottom.
Return