Save Imagine a snack that combines the satisfying crunch of a golden-brown shell with a center that is both creamy and spicy. These Mini Chicken Chimis with Jalapeño Cream Cheese are the ultimate Tex-Mex appetizer, featuring tender seasoned chicken and a zesty green enchilada sauce that will have everyone reaching for seconds.
Save Whether you choose to bake or fry them, these mini chimichangas are incredibly simple to assemble. Using egg roll wrappers provides an unexpectedly light and flaky exterior that perfectly complements the rich, bold flavors inside.
Ingredients
- Chicken Filling
- 2 cups cooked chicken breast, shredded
- 1/2 cup green enchilada sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Jalapeño Cream Cheese
- 6 oz (170 g) cream cheese, softened
- 1 medium jalapeño, seeded and finely diced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons finely chopped green onions
- 1/2 teaspoon lime juice
- Assembly
- 16 egg roll wrappers
- 1 large egg, beaten (for sealing)
- Cooking oil, for frying or brushing (if baking)
Instructions
- Step 1: Mix the Chicken Filling
- 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.
- Step 2: Prepare the Jalapeño Cream Cheese
- In a separate bowl, mix the cream cheese, diced jalapeño, cilantro, green onions, and lime juice until smooth and evenly combined.
- Step 3: Assemble the Wrappers
- 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.
- Step 4: Fold and Seal
- 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. Repeat with remaining wrappers and filling.
- Step 5: Cook to Perfection
- To fry: Heat 1 inch of oil in a deep skillet to 350°F (175°C). Fry mini chimis in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels. To bake: Preheat oven to 425°F (220°C). Place chimis on a parchment-lined baking sheet, brush lightly with oil, and bake for 15–18 minutes, turning halfway, until golden and crisp.
- Step 6: Serve and Enjoy
- Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.
Zusatztipps für die Zubereitung
Using rotisserie chicken is an excellent time-saving shortcut for this recipe. If you choose to fry the chimis, make sure to let them drain on paper towels to remove excess oil and keep the wrappers crisp.
Varianten und Anpassungen
If you prefer a milder snack, you can reduce the amount of jalapeño or substitute it with mild canned green chilies. For added richness, feel free to mix in some shredded Monterey Jack or cheddar cheese into the chicken mixture.
Serviervorschläge
These chimis pair perfectly with extra green enchilada sauce, fresh salsa, or cool sour cream. For a festive gathering, serve them alongside a crisp lager or a refreshing margarita.
Save With only 40 minutes of total time, these Mini Chicken Chimis are a quick and impressive addition to any menu. Each serving contains approximately 135 calories, 6g of fat, 14g of carbohydrates, and 7g of protein, making them a satisfying treat that doesn't skimp on flavor.
Cooking Questions
- → Can I bake these instead of frying?
Yes, absolutely. Preheat your oven to 425°F (220°C), brush the chimis lightly with oil, and bake for 15–18 minutes, turning halfway through, until golden and crispy.
- → What type of chicken works best?
Rotisserie chicken is perfect for convenience and flavor. You can also use leftover cooked chicken breast or poached chicken that's been shredded.
- → How do I make these less spicy?
Reduce the amount of jalapeño or substitute with mild green chilies. You can also remove all the seeds and membranes from the jalapeño to lower the heat level.
- → Can I prepare these ahead of time?
Yes, you can assemble the chimis up to 4 hours in advance, cover them tightly with plastic wrap, and refrigerate. Fry or bake just before serving for best crispiness.
- → What dipping sauces pair well with these?
Green enchilada sauce, salsa verde, sour cream, guacamole, or a cilantro-lime crema all complement the flavors beautifully. Offer a variety for guests to choose from.
- → Can I freeze these chimis?
Yes, freeze them uncooked after assembly. Place on a baking sheet until frozen solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.