Mini Chicken Chimis Jalapeño Cream (Print version)

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

# 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 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, paprika, salt, and black pepper. Mix until well coated and set aside.
02 - In a separate bowl, combine cream cheese, diced jalapeño, cilantro, green onions, and lime juice. Stir until smooth and evenly blended.
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 completely.
05 - Repeat the filling and rolling process with all remaining wrappers and filling until complete.
06 - Heat 1 inch of oil in a deep skillet to 350°F. Fry mini chimichangas 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 chimichangas 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 to a serving plate and present warm with green enchilada sauce, salsa, or sour cream for dipping.

# Expert Advice:

01 -
  • They disappear faster than any other appetizer I've ever made, and people always ask for the recipe before they leave.
  • You can prep them in the morning and fry or bake them right before guests arrive, so you're not stuck in the kitchen.
  • The jalapeño cream cheese balances the seasoned chicken in a way that feels indulgent without being heavy.
  • They're just as good baked as fried, which means you can skip the mess and still get that satisfying crunch.
02 -
  • If your wrappers keep tearing, they're too cold, let them sit at room temperature for 10 minutes before you start rolling.
  • Don't stack the finished chimis before cooking or they'll stick together and rip when you try to separate them.
  • Frying gives you the crispiest result, but baking at a high temp with a light oil brush gets you 90 percent of the way there with way less cleanup.
  • Leftover chimis can be reheated in a 375°F oven for 8 minutes, never use the microwave or they'll turn soggy and sad.
03 -
  • Press the sealed edge firmly and let the chimis rest for a minute before cooking, it helps the egg wash set and prevents blowouts.
  • Use a thermometer when frying, oil that's too cool makes them greasy, and oil that's too hot burns the outside before the inside heats through.
  • If you're baking, flip them halfway through and give them a light second brush of oil for maximum crispness on both sides.
  • Taste your filling before you start rolling, it's your last chance to adjust seasoning and much easier than trying to fix it later.
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