# What You 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:
01 - Combine shredded chicken with green enchilada sauce, ground cumin, garlic powder, smoked paprika, salt, and black pepper in a medium bowl. Mix thoroughly until chicken is evenly coated with spices and sauce. Set aside to allow flavors to meld.
02 - In a separate bowl, blend softened cream cheese with diced jalapeño, chopped fresh cilantro, minced green onions, and lime juice. Mix until completely smooth and evenly incorporated. Refrigerate if not using immediately.
03 - Place an egg roll wrapper on a clean work surface. Spread approximately 1 tablespoon of jalapeño cream cheese mixture in the center. Top with 2 tablespoons of seasoned chicken filling.
04 - Fold the bottom corner of the wrapper over the filling, then fold in both sides tightly. Roll forward to form a compact cylinder, brushing the final corner with beaten egg to secure the seal. Repeat with remaining wrappers and filling.
05 - For frying: Heat 1 inch of oil to 350°F in a deep skillet. Fry chimis in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels. For baking: Preheat oven to 425°F, place chimis on parchment-lined sheet, brush with oil, and bake 15-18 minutes, turning once, until crisp and golden.
06 - Serve immediately while hot and crispy. Accompany with extra green enchilada sauce, fresh salsa, or sour cream for dipping. These pair excellently with cold lager or margaritas.
