Mini Chicken Chimis with Jalapeño Cream (Printable)

Crispy chimichangas with seasoned chicken, jalapeño cream cheese, and green enchilada sauce. Party-perfect bites!

# 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
15 - Cooking oil for frying or brushing

# 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 the 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 and rolling process with remaining wrappers and filling until all components are used.
06 - 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.
07 - 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, until golden and crisp.
08 - Transfer warm mini chimis to a serving platter. Serve with extra green enchilada sauce, salsa, or sour cream for dipping.

# Expert Advice:

01 -
  • They disappear in minutes at parties because people can't stop at just one.
  • The jalapeño cream cheese melts into pockets of tangy heat that balance the savory chicken perfectly.
  • You can bake them and still get that satisfying crunch without standing over hot oil.
  • They taste like something from a restaurant but come together with ingredients you probably already have.
02 -
  • If your wrappers are cold from the fridge, they'll crack when you fold them, let them sit at room temperature for a few minutes first.
  • Don't skip sealing the edges with egg, I learned this the hard way when three chimis exploded in the oil and made a mess.
  • Test your oil temperature with a small piece of wrapper, if it sizzles immediately and turns golden in about 30 seconds, you're ready to go.
03 -
  • Use a thermometer to check your oil temperature, too hot and the outside burns before the inside heats through, too cool and they'll absorb oil and taste greasy.
  • If you're baking, flip them halfway through and give them a light second brush of oil for maximum crispness.
  • Make the filling a day ahead so all you have to do is roll and cook when it's time to serve.
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