Mini Chicken Chimis Jalapeño Cream (Print Version)

Crispy chimichangas with seasoned chicken, jalapeño cream cheese, and enchilada sauce in egg roll wrappers.

# Ingredient List:

→ 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

# 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, 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 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 16 mini chimichangas 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 warm mini chimichangas to a serving plate. Accompany with extra green enchilada sauce, salsa, or sour cream for dipping.

# Helpful Hints:

01 -
  • Theyre small enough to eat with one hand and bold enough that you remember the first bite an hour later.
  • You can prep them in the morning, keep them covered in the fridge, and fry or bake them right before people arrive without any stress.
02 -
  • If the wrappers dry out while youre working, cover the unused ones with a damp towel or theyll crack when you try to roll them.
  • Dont overfill the wrappers, I learned this the hard way when three of them burst open in the oil and made a mess of my stove.
03 -
  • Use a thermometer when frying so the oil stays at 350 degrees F, anything cooler and theyll absorb too much oil and turn greasy.
  • If youre baking them, flip them halfway through and rotate the pan so they brown evenly on all sides.
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