Mini Chicken Chimis with Jalapeño Cream (View Print Version)

Crispy bite-sized chimichangas with seasoned chicken, jalapeño cream cheese, and green enchilada sauce.

# 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 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

# Method:

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.
05 - Repeat filling and sealing process with remaining wrappers and filling.
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 - Transfer to serving platter and serve warm with green enchilada sauce, salsa, or sour cream for dipping.

# Expert Advice:

01 -
  • They're small enough to eat in two bites but taste like you spent hours on them.
  • The jalapeño cream cheese stays creamy inside while the wrapper goes impossibly crisp.
  • You can make them ahead and bake them fresh when guests arrive, no stress required.
02 -
  • Don't overfill them or they'll burst open while cooking and leak all that delicious filling into the oil.
  • The egg wash really does make a difference in how evenly and beautifully they brown, so don't skip it.
  • If you're baking instead of frying, turning them halfway through ensures both sides get equally crispy.
03 -
  • Pat your chicken dry before mixing it with the sauce so the filling isn't too wet and doesn't make the wrappers soggy.
  • Keep a small bowl of water nearby while assembling to help seal any stubborn corners that won't stick.
  • If you're frying multiple batches, let the oil come back to temperature between rounds for consistent results.
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