Mini Chicken Chimis Jalapeño Cream Cheese (Print Version)

Crispy bite-sized chimichangas with seasoned chicken, jalapeño cream cheese, and green enchilada sauce wrapped in egg roll wrappers.

# 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 oz 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 Make It:

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 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 filling and rolling process with remaining wrappers and filling until all are assembled.
05 - To fry: 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. To bake: 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, until golden and crisp.
06 - Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

# Additional Tips::

01 -
  • They stay crispy on the outside while the filling stays creamy and warm, giving you that perfect contrast in every bite.
  • You can prep them hours ahead and fry or bake right before guests arrive, making hosting so much easier.
  • The jalapeño cream cheese adds a tangy kick that balances the savory chicken without overwhelming anyone who doesn't love spice.
  • They're small enough to eat in two bites, which means people actually mingle instead of hovering over a plate with a fork.
02 -
  • If your wrappers keep tearing, they're too dry, so cover the stack with a damp towel while you work and only take out one at a time.
  • Don't overfill them or they'll burst in the oil, I learned this the hard way and had to fish out cream cheese from the bottom of my pan.
  • Let the oil come back to temperature between batches or the chimis will turn greasy instead of crispy.
  • The cream cheese will be extremely hot right out of the fryer, so warn people before they bite in or you'll have burned tongues at your party.
03 -
  • Press out as much air as possible when you're rolling so the wrappers don't puff up and separate from the filling during cooking.
  • If you're nervous about frying, baking gives you almost the same result with way less stress and no oil splatter to clean up.
  • Use a pizza cutter to trim any torn or uneven wrapper edges before rolling, it makes sealing so much easier.
  • Season your dipping sauces with a little extra lime juice and salt to match the brightness of the chimis themselves.
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