Mini Chicken Chimis with Jalapeño Cream (Printable)

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

# Required Ingredients:

→ 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

# Preparation Steps:

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. Repeat with 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, until golden and crisp.
07 - Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

# Expert Suggestions:

01 -
  • They vanish faster than you can refill the platter, which means everyone actually loves them and isn't just being polite.
  • You can prep them hours ahead and fry or bake right before guests arrive, so you're not stuck in the kitchen during the fun.
  • The jalapeño cream cheese adds a creamy kick that keeps people guessing what makes them so addictive.
  • They work as an appetizer, snack, or even a light dinner if you make a double batch and admit to no one that you ate eight.
02 -
  • Don't overfill the wrappers or they'll split open during cooking and leak filling everywhere, which is a mess and a waste of good chicken.
  • If you're baking, flip them halfway through so both sides get evenly crispy instead of one side staying pale and soft.
  • Seal the wrappers really well with egg wash because even a tiny gap will let steam escape and ruin the crispness.
  • Let fried chimis drain on paper towels for at least a minute so they don't arrive at the table greasy.
03 -
  • Keep a damp towel over the stack of unused egg roll wrappers so they don't dry out and crack while you're working.
  • Use a thermometer when frying to maintain 350°F because too hot and they'll brown before the filling heats through, too cool and they'll absorb oil and taste greasy.
  • If you're nervous about rolling, practice with one wrapper and no filling first so you get the motion down before committing ingredients.
  • Brush the baked version with melted butter halfway through cooking for extra golden color and flavor.
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