Mini Chicken Chimis with Jalapeño Cream (Printer-Friendly)

Crispy chimichangas with seasoned chicken, jalapeño cream cheese, and green enchilada sauce. Baked or fried to perfection.

# 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 ounces 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 - Vegetable oil for frying or brushing

# How-To 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 completely.
05 - Repeat the filling and rolling process with remaining wrappers and filling until all 16 mini chimichangas 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 - Transfer to a serving platter and serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

# Expert Advice:

01 -
  • They come together in under an hour but taste like you spent all afternoon fussing over them.
  • The jalapeño cream cheese adds a tangy kick that balances the savory chicken perfectly.
  • You can bake or fry them depending on your mood and how indulgent you're feeling.
  • They're the kind of finger food that sparks conversation and keeps people coming back to the kitchen.
02 -
  • If your cream cheese isn't fully softened, you'll end up with lumps that won't spread evenly, leave it out for at least 30 minutes.
  • Sealing the wrappers with egg wash isn't optional, I learned that the hard way when three of them opened up in the oil.
  • Don't crowd the pan when frying, the temperature drops and they get greasy instead of crispy.
03 -
  • Use a thermometer when frying to keep the oil at a steady 350°F, too hot and they burn, too cool and they absorb oil.
  • If you're baking, flip them halfway through and brush the second side with a little more oil for even browning.
  • Make the filling a day ahead and store it in the fridge, assembly goes twice as fast when everything's prepped.
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