Mini Chicken Chimis Jalapeño Cream (Printable 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 baking

# 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, blend 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 completely.
05 - Repeat the filling and rolling process with remaining egg roll wrappers and fillings until all are assembled.
06 - Heat 1 inch of oil in a deep skillet to 350°F. Fry mini chimis in batches for 2-3 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 15-18 minutes, turning halfway through, until golden and crisp.
08 - Transfer warm mini chimis to a serving platter and serve with extra green enchilada sauce, salsa, or sour cream for dipping.

# Expert Tips:

01 -
  • They disappear faster than you can make them, which means everyone actually loves what you cooked.
  • You can bake them and still get that satisfying crunch without standing over a pot of oil.
  • The jalapeño cream cheese makes every bite creamy with a tiny kick that keeps people guessing.
  • They reheat beautifully, so you can make a double batch and snack all week.
02 -
  • If your wrappers keep tearing, they might be too dry, cover the stack with a damp towel while you work.
  • Don't crowd the pan when frying or the temperature will drop and your chimis will turn greasy instead of crisp.
  • Let baked chimis rest for two minutes before serving so the filling sets and doesn't spill out on first bite.
03 -
  • Press out as much air as possible when rolling so the wrappers stay tight and don't puff up awkwardly in the oil.
  • If you're baking, flip them halfway through and give them a second light brush of oil for even browning on both sides.
  • Use a thermometer when frying, too cool and they'll absorb oil, too hot and they'll brown before the filling heats through.
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