Mini Chicken Chimis Jalapeño Cream (Printable)

Crispy chimichangas with seasoned chicken, jalapeño cream cheese, and 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 fresh cilantro, chopped
11 - 2 tablespoons green onions, finely chopped
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. 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 wrapping process with remaining wrappers and filling until all components are used.
05 - For frying: 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. For baking: 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.

# Helpful Hints:

01 -
  • They disappear faster than you can make them, which means everyone's happy and you look like a kitchen hero without much effort.
  • The jalapeño cream cheese adds just enough kick without scaring off anyone who claims they can't handle spice.
  • You can bake or fry them depending on your mood, your crowd, or how much cleanup you're willing to face.
  • They reheat beautifully, so making a double batch for later is not just smart, it's necessary.
02 -
  • If your cream cheese is cold, it will tear the wrappers when you spread it, so let it sit out for at least 30 minutes before you start.
  • Don't skip sealing the edges with egg wash, or you'll end up with filling oozing out into the oil and a smoky kitchen mess.
  • Keep a damp towel over the unused wrappers while you work, because they dry out fast and become impossible to fold.
03 -
  • Freeze uncooked chimis on a baking sheet, then transfer to a freezer bag so you can fry or bake them straight from frozen whenever a craving hits.
  • Use a candy thermometer to keep your oil at a steady 350°F, hot enough to crisp without burning or turning greasy.
  • If you're baking, flip them halfway through and give them a light second brush of oil so both sides turn golden and crunchy.
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