Mini Chicken Chimis Jalapeño Cream (Printable)

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

# Ingredient 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

# 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 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.
05 - Repeat the filling, rolling, and sealing process with remaining wrappers and filling.
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 - Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

# Tips from the Pros:

01 -
  • They disappear faster than you can fry them, which means everyone actually loves them and isn't just being polite.
  • The cream cheese filling stays creamy and rich even after baking, so you get that satisfying contrast with the crispy wrapper.
  • You can prep them in the morning, refrigerate, and fry or bake right before guests arrive without any stress.
  • They're small enough to eat in two bites, which makes them dangerously addictive at parties.
02 -
  • If the cream cheese isn't fully softened, it won't mix smoothly and you'll end up with stubborn lumps that mess with the texture.
  • Don't skip brushing the edges with egg wash, the first time I forgot, half my batch exploded in the oil and I had to start over.
  • Keep the oil temperature steady at 350°F, too hot and the wrappers burn before the filling warms through, too cool and they get greasy.
03 -
  • Use a candy thermometer to monitor oil temperature, guessing leads to soggy or burnt wrappers and nobody wants that.
  • If you're baking, flip them halfway through and give them a light second brush of oil for extra crispness.
  • Double the batch and freeze half uncooked, then fry or bake straight from frozen, adding a few extra minutes to the cook time.
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