Mini Chicken Chimis Jalapeño Cream (Printable)

Crispy chimichangas with seasoned chicken, jalapeño cream cheese, and enchilada sauce. Perfect party 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 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 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 approximately 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 rolling process with remaining wrappers and filling until all 16 mini chimis are assembled.
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 cooking, until golden and crisp.
07 - Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

# Expert Tips:

01 -
  • They disappear faster than you can fry them, which means your guests are happy and you look like a culinary genius.
  • The jalapeño cream cheese adds a creamy tang that cuts through the richness and keeps things interesting.
  • You can bake or fry them depending on your mood or how much cleanup you're willing to deal with.
  • They're deceptively easy to make but taste like you spent all afternoon in the kitchen.
02 -
  • If the cream cheese isn't fully softened, it won't mix smoothly and you'll get clumps that make rolling harder.
  • Overfilling the wrappers is the fastest way to a blowout, less is more when it comes to structural integrity.
  • Don't skip sealing with egg, water doesn't hold up under heat and your filling will leak out.
  • If baking, flip them halfway through so both sides get evenly crispy, otherwise the bottoms stay soft.
03 -
  • Keep a damp towel over the wrappers while you work so they don't dry out and crack on you.
  • Let the oil come back up to temperature between batches or the chimis will absorb too much grease and turn soggy.
  • If you're baking, give them a light spray of oil halfway through for an even crispier finish.
  • Roll them tight but not so tight that the filling squeezes out the ends, think snug burrito, not cigar.
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