Mini Chicken Chimis Jalapeño Cream (Printable)

Crispy chimichangas with seasoned chicken, jalapeño cream cheese, wrapped in egg roll wrappers. 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 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

# How to Prepare:

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 about 1 tablespoon of the jalapeño cream cheese mixture in the center, then top with 2 tablespoons of the chicken mixture. 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.
04 - Repeat the assembly process with remaining wrappers and filling until all ingredients are used.
05 - Heat 1 inch of oil in a deep skillet to 350°F (175°C). Fry mini chimis in batches for 2 to 3 minutes per side until golden brown and crispy. Drain on paper towels.
06 - Preheat oven to 425°F (220°C). 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.
07 - Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

# Expert Suggestions:

01 -
  • They vanish off the plate before you even announce they're ready, which means you get to feel like a kitchen hero without much effort.
  • The jalapeño cream cheese adds a creamy kick that balances the seasoned chicken perfectly, and nobody ever guesses you used egg roll wrappers.
02 -
  • Don't overfill the wrappers, I learned this the hard way when three of my first batch exploded in the oil and made a mess I'm still traumatized by.
  • Make sure your cream cheese is truly soft before mixing, or you'll end up with lumps that won't spread evenly and your filling will be uneven and frustrating.
03 -
  • Keep a damp towel over your unused egg roll wrappers while you work so they don't dry out and crack on you.
  • Use a candy thermometer to keep your oil at a steady 350°F, too hot and they'll burn outside while staying cold inside, too cool and they'll absorb too much oil and taste greasy.
Go Back