Chicken Enchilada Mini Chimis with Jalapeño Cream Cheese

By Erika on December 11th, 2013 / / 6 Comments

Chicken Enchilada Mini Chimis with Jalapeño Cream Cheese 2| The Hopeless Housewife

I just finished almost an entire plate of these, I couldn’t stop myself!  Um, my belly is kind of TOO full…but it was worth it. I smothered them in jalapeño cream cheese and it was the perfect way to watch a game. I have my usual game-day favorites and now this is added to the top of my list. They are cute and little, cheesy and delicious. A perfect game-day or after-school snack, really.

Okay, let’s talk about how easy these Chicken Enchilada Mini Chimis are to make- I use egg roll wrappers to make it even easier.  I use a green enchilada sauce for the chicken and it works SO well in this crispy little chimi. Nothing is overly complicated or takes too much time.

Chicken Enchilada Mini Chimis with Jalapeño Cream Cheese 3 | The Hopeless Housewife

 

Chicken Enchilada Mini Chimis with Jalapeño Cream Cheese 4| The Hopeless Housewife

 

Chicken Enchilada Mini Chimis with Jalapeño Cream Cheese| The Hopeless Housewife

 

Chicken Enchilada Mini Chimis with Jalapeño Cream Cheese | The Hopeless Housewife

 

Chicken Enchilada Mini Chimis with Jalapeño Cream Cheese | The Hopeless Housewife

 

Chicken Enchilada Mini Chimis with Jalapeño Cream Cheese  | The Hopeless Housewife

 

Chicken Enchilada Mini Chimis with Jalapeño Cream Cheese| The Hopeless Housewife

Chicken Enchilada Mini Chimis with Jalapeño Cream Cheese

Yield: Makes10-12 chimis

Chicken Enchilada Mini Chimis with Jalapeno Cream Cheese

Chicken Enchilada Mini Chimis with Jalapeno Cream Cheese

Ingredients

  • 2 chicken breasts, cooked in water, cooled, and shredded
  • 1 cup green chile enchilada sauce
  • 1 16oz can Rosarita refried beans
  • 1 cup jack cheese, shredded
  • 10-12 Egg roll wrappers
  • Salt and pepper to taste

For the Jalapeno Cream Cheese:

  • 1/4 cup diced jalapenos, drained and finely minced
  • 4 oz cream cheese, softened

Instructions

  1. Mix the shredded chicken with the green chile enchilada sauce.
  2. In an egg roll wrapper, place a layer of beans, chicken, and cheese diagonally in the center, then moisten the top two of the edges of the wrapper. To seal the chimichangas, fold the bottom corner of the wrapper over the filling snugly so the filling is covered. Fold in both sides snugly against the filling. Roll the wrap upwards and seal the top corner. Lay flap side down until ready to cook. Repeat this process for however many mini chimichangas you want to make.
  3. Make the jalapeño cream cheese. mix jalapeños with cream cheese and set aside.
  4. Fry the chimes. In a large skillet, heat oil to 350°F and place a few of the chimichangas flap side down and fry turning occasionally until golden for 2-3 minutes. Drain on paper towels and serve with the jalapeño cream cheese.

 

Chicken Enchilada Mini Chimis with Jalapeño Cream Cheese | The Hopeless Housewife

show comments 6 responses

  • Kelly says:

    Not sure why but when I click to save this to zip list it saves the sweet corn tamale 🙁

  • Carrie Phelps says:

    I just saved/shared to Facebook. I’m drooling!

  • Shannon Harrison says:

    do you think these would these work to make ahead and freeze and then bake when ready to use?

  • RITA WELLER says:

    This is for the people who like things HOT!!!!!!!

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