Mini Chicken Chimis with Jalapeño Cream (Printable)

Crispy bite-sized chimichangas with seasoned chicken and jalapeño cream cheese, baked or fried to golden 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 - 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.
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 filling, wrapping, and sealing process with remaining wrappers and filling.
06 - Heat 1 inch of oil in a deep skillet to 350°F. Fry mini chimichangas in batches for 2-3 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 15-18 minutes, turning halfway through, until golden and crisp.
08 - Transfer to a serving platter and serve warm with green enchilada sauce, salsa, or sour cream for dipping.

# Expert Advice:

01 -
  • They taste like restaurant-quality appetizers but come together in under an hour with everyday ingredients.
  • The jalapeño cream cheese adds a tangy, creamy kick that balances the smoky chicken perfectly.
  • You can bake or fry them depending on your mood and still get that addictive crunch.
  • They hold up beautifully on a buffet table and reheat without getting soggy.
02 -
  • If your wrappers are cold from the fridge, they'll crack when you roll them, let them sit at room temperature for 10 minutes first.
  • Don't skip the egg wash, I tried water once and half of them opened up in the oil like blooming flowers.
  • Frying gives you the crispiest exterior, but baking is nearly as good and way less messy if you're making a big batch.
  • If the filling leaks out during cooking, it means you overfilled or didn't seal the edges tight enough, less is more here.
03 -
  • Use a thermometer when frying, oil that's too cool makes them greasy, too hot and they'll brown before the filling warms through.
  • If you're baking, flip them halfway through and give them a light second brush of oil for maximum crispness.
  • Always make more than you think you need, I've never seen leftovers last longer than breakfast the next morning.
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