Mini Chicken Chimis with Jalapeño Cream (Print Version)

Crispy mini chimichangas with seasoned chicken, jalapeño cream cheese, and enchilada sauce. Perfect party appetizer!

# Ingredients List:

→ 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, 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.
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 16 mini chimichangas are prepared.
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 chimichangas to a serving platter. Serve with extra green enchilada sauce, salsa, or sour cream for dipping.

# Expert Tips:

01 -
  • They vanish faster than you can say appetizer, which means everyone actually loves them and isn't just being polite.
  • You can bake them and still get that satisfying crunch without standing over hot oil.
  • The jalapeño cream cheese melts into pockets of tangy heat that balance perfectly with the tender chicken.
  • They reheat beautifully, so you can make a batch ahead and pull them out whenever friends show up unannounced.
02 -
  • Don't overfill the wrappers or they'll split open during cooking, leaking cream cheese everywhere and making a mess of your pan.
  • If you're baking, brushing with oil is non negotiable because without it, the wrappers stay pale and chewy instead of turning golden and crisp.
  • Let fried chimis drain on paper towels for at least a minute or the bottoms will get soggy while you're plating them.
03 -
  • Press out any air pockets as you roll so the wrappers stay tight and don't puff up unevenly in the oven or fryer.
  • If you're frying, don't crowd the pan because the oil temperature will drop and your chimis will turn greasy instead of crispy.
  • Taste your chicken filling before assembling because it's much easier to adjust seasoning now than after everything is wrapped and sealed.
Go Back