Mini Chicken Chimis Jalapeño Cream (Printable)

Crispy chimichangas with seasoned chicken, jalapeño cream cheese, and green enchilada sauce in egg roll wrappers.

# 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 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

# Directions:

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 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. Fold the bottom corner 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 - For frying: 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. For baking: 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, until golden and crisp.
06 - Transfer warm mini chimis to a serving platter and serve with green enchilada sauce, salsa, or sour cream for dipping.

# Expert Tips:

01 -
  • They disappear faster than you can fry them, which means everyone actually loves what you made.
  • The jalapeño cream cheese stays creamy inside while the wrapper crisps up like a savory cracker.
  • You can prep them hours ahead and bake or fry right before guests arrive.
  • They taste like a full enchilada dinner but you can eat them with one hand.
02 -
  • If your wrappers are tearing, they're too cold, let them sit at room temperature for 10 minutes before you start folding.
  • Don't overfill them, I learned this the hard way when three burst open in the oil and I had to fish out fried chicken bits with a slotted spoon.
  • Seal them tightly with egg wash or they'll unravel, a loose roll is a leaky disaster waiting to happen.
  • If baking, flip them halfway through or the bottoms stay pale and soft while the tops get too dark.
03 -
  • Keep a small bowl of water nearby while folding, if the egg wash dries out, a damp fingertip will reactivate the seal.
  • Use kitchen shears to cut the chicken instead of shredding by hand, it's faster and you get more even pieces.
  • If you're frying, work in small batches and let the oil come back up to temperature between each round, patience makes all the difference.
  • Taste your filling before you start wrapping, it's your last chance to adjust seasoning before everything gets sealed up.
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