Mini Chicken Chimis Jalapeño Cream (Printable view)

Crispy chimichangas filled with seasoned chicken, jalapeño cream cheese, and enchilada sauce. Party-perfect appetizer!

# 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
15 - Cooking oil for frying or brushing

# How To Make:

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, blend 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 jalapeño cream cheese mixture in the center, then top with 2 tablespoons of chicken mixture. Fold the bottom corner 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 chimis are prepared.
05 - 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.
06 - 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.
07 - Transfer warm mini chimis to a serving platter and accompany with extra green enchilada sauce, salsa, or sour cream for dipping.

# Expert Advice:

01 -
  • They're the kind of finger food that disappears before you even set the platter down, crispy on the outside and packed with creamy, spicy chicken inside.
  • You can bake or fry them depending on your mood and how much time you have, and both ways deliver serious crunch.
  • They're easy to prep ahead and freeze, so you can pull off an impressive appetizer spread without scrambling at the last minute.
02 -
  • Make sure your cream cheese is fully softened before mixing, or you'll end up with lumps that are impossible to spread evenly on the wrappers.
  • Don't skip sealing the edges with egg wash, I learned this the hard way when a few of my first chimis exploded in the oil and made a mess.
  • If you're baking them, flip them halfway through so both sides get crispy and golden, otherwise the bottoms stay pale and soft.
03 -
  • Use a thermometer when frying to keep the oil at a steady 350°F, too hot and the wrappers burn before the filling heats through, too cool and they get greasy.
  • If you're baking, don't skip the oil brush, it's what gives the wrappers that deep golden color and prevents them from tasting dry or papery.
  • Let fried chimis rest on a wire rack instead of paper towels if you have one, it keeps the bottoms from getting soggy.
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