# Components:
→ 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
# Directions:
01 - Combine shredded chicken, green enchilada sauce, cumin, garlic powder, paprika, salt, and black pepper in a medium bowl. 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.
04 - 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.
05 - Continue filling and rolling remaining wrappers and filling using the same technique.
06 - Heat 1 inch of oil in a deep skillet to 350 degrees Fahrenheit. Fry mini chimichangas in batches for 2 to 3 minutes per side until golden brown and crispy. Drain on paper towels.
07 - Preheat oven to 425 degrees Fahrenheit. 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.
08 - Transfer to serving platter and serve warm with green enchilada sauce, salsa, or sour cream for dipping.
