Mini Chicken Chimis Jalapeño Cream (Printable)

Crispy chimichangas with seasoned chicken and jalapeño cream cheese, baked or fried until golden and delicious.

# What You 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 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 for sealing
15 - Cooking oil for frying or brushing

# How-To 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 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 egg roll wrappers and filling until all are assembled.
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, until golden and crisp.
07 - Transfer to a serving plate and serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

# Expert Advice:

01 -
  • They deliver all the flavor of a full-sized chimichanga in a crispy, two-bite package that vanishes at parties.
  • You can bake or fry them depending on your mood, and both methods come out beautifully golden.
  • The jalapeño cream cheese adds a tangy kick that balances perfectly with the smoky, cumin-spiced chicken.
  • Egg roll wrappers make the whole process faster and crispier than traditional tortillas.
02 -
  • Do not skip softening the cream cheese, or you will end up with lumps that are impossible to spread evenly.
  • Make sure your oil is hot enough before frying, or the wrappers will absorb grease and turn soggy instead of crispy.
  • If baking, flip them halfway through so both sides get that gorgeous golden color.
  • Keep your wrapped chimis covered with a damp towel while you finish the batch so the wrappers do not dry out and crack.
03 -
  • Use a candy thermometer to keep your frying oil at a steady 350°F for the crispiest results without burning.
  • Let the chimis rest for a minute after frying so the filling sets slightly and does not spill out when you bite in.
  • If you are baking a large batch, rotate the pans halfway through so everything browns evenly.
  • A light spray of cooking oil works better than brushing if you are baking, giving you an even coat without soaking the wrappers.
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