# 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 Steps:
01 - Combine shredded chicken, green enchilada sauce, cumin, garlic powder, smoked paprika, salt, and black pepper in a medium bowl. Mix until chicken is evenly coated and set aside.
02 - Mix softened cream cheese, diced jalapeño, cilantro, green onions, and lime juice in a separate bowl until smooth and thoroughly combined.
03 - Place an egg roll wrapper on a clean work surface. Spread approximately 1 tablespoon of jalapeño cream cheese mixture in the center, then layer 2 tablespoons of seasoned chicken on top.
04 - Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the final corner with beaten egg to seal the chimichanga securely. Repeat with remaining wrappers and filling.
05 - For frying: Heat 1 inch of oil to 350°F in a deep skillet. Fry 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 baking sheet, brush with oil, and bake for 15–18 minutes, turning once until golden.
06 - Serve warm with additional green enchilada sauce, salsa, or sour cream for dipping.
