Mini Chicken Chimis Jalapeño Cream (Printable Version)

Crispy chimichangas with seasoned chicken, jalapeño cream cheese, and enchilada sauce 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 for sealing
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 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 approximately 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 wrapping and sealing process with remaining wrappers and filling until all ingredients are used.
05 - Heat 1 inch of oil in a deep skillet to 350°F. Fry mini chimichangas in batches for 2 to 3 minutes per side until golden brown and crispy. Drain on paper towels.
06 - Preheat oven to 425°F. Place chimichangas on a parchment-lined baking sheet, brush lightly with oil, and bake for 15 to 18 minutes, turning halfway through cooking, until golden and crisp.
07 - Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

# Expert Advice:

01 -
  • They bake up just as crispy as fried, so you can skip the oil mess and still get that satisfying crunch.
  • The jalapeño cream cheese adds a creamy, tangy kick that balances the seasoned chicken perfectly.
  • Egg roll wrappers are easier to work with than tortillas and create neat, uniform bites every time.
  • You can assemble them ahead and fry or bake right before guests arrive.
02 -
  • Keep a damp towel over the unused egg roll wrappers while you work, they dry out fast and become brittle and impossible to roll.
  • Don't overfill the wrappers or they'll burst during cooking, a little restraint goes a long way.
  • If baking, flip them halfway through so both sides crisp up evenly and you don't end up with a soggy bottom.
03 -
  • Use a thermometer when frying to keep the oil at a steady 350°F, too hot and they'll brown before the filling heats through, too cool and they'll absorb oil and turn greasy.
  • If you're nervous about rolling, practice with one wrapper and some water first, once you get the rhythm, the rest go fast.
  • For a milder version, swap the jalapeño for canned mild green chilies or just use half a pepper and taste as you go.
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