Crispy bite-sized chimichangas with seasoned chicken, jalapeño cream cheese, and enchilada sauce. Party-perfect!
# What you'll 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 fresh cilantro, chopped
11 - 2 tablespoons green onions, finely chopped
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
# Method:
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 - Mix softened cream cheese, diced jalapeño, cilantro, green onions, and lime juice in a separate bowl 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. Repeat with remaining wrappers and filling.
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 - Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.
