Mini Chicken Chimis Jalapeño Cream (Printable)

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

# What You 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 chopped fresh cilantro
11 - 2 tablespoons finely chopped green onions
12 - 1/2 teaspoon fresh lime juice

→ Assembly

13 - 16 egg roll wrappers
14 - 1 large egg, beaten for sealing
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, smoked 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 the jalapeño cream cheese mixture in the center, then top with 2 tablespoons of the 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 the filling, wrapping, and sealing process with the remaining wrappers and filling until all 16 mini chimis 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 - Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

# Expert Hints:

01 -
  • They vanish from the plate faster than you can say second batch, especially when that jalapeño cream cheese hits.
  • You can bake them and still get serious crunch without standing over a pot of bubbling oil.
  • They are small enough to eat in two bites but packed with enough flavor to feel like a full meal.
  • The filling is forgiving, you can adjust the spice, add cheese, or swap in turkey without losing any magic.
02 -
  • Do not overfill the wrappers or they will burst open during cooking, I learned this the hard way when my first batch exploded in the oil like tiny flavor grenades.
  • If baking, flip them halfway through so both sides get evenly crispy, otherwise you will end up with one golden side and one pale, floppy side.
  • Keep a damp towel over your stack of wrappers while you work, they dry out fast and will crack when you try to roll them.
  • Let fried chimis drain on a wire rack instead of paper towels if you can, it keeps the bottoms from getting soggy.
03 -
  • Use a candy thermometer to keep your frying oil at a steady 350 degrees F, too hot and they burn, too cool and they absorb oil and turn greasy.
  • Brush baked chimis with oil twice, once before baking and once halfway through, for maximum crispiness and color.
  • If you are making these ahead for a party, assemble them in the morning and keep them covered in the fridge, then bake or fry right before guests arrive so they are hot and fresh.
  • Double or triple the jalapeño cream cheese and keep extra in the fridge, it is fantastic on bagels, crackers, or stirred into scrambled eggs the next morning.
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