Bite-sized chicken chimis with seasoned chicken, jalapeño cream cheese, and green enchilada sauce. Crispy and flavorful.
# 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 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 lime juice
→ Assembly
13 - 16 egg roll wrappers
14 - 1 large egg, beaten
15 - Cooking oil, for frying or brushing
# How to Make It:
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, mix the 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 about 1 tablespoon of the jalapeño cream cheese mixture in the center, then top with 2 tablespoons of the 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 - To fry: Heat 1 inch of oil in a deep skillet to 350°F. 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. Place chimis on a parchment-lined baking sheet, brush lightly with oil, and bake for 15–18 minutes, turning halfway, until golden and crisp.
06 - Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.
