Save to Pinterest My friend showed up to game night with a tray of these, and I spent the entire evening hovering near the kitchen instead of watching the screen. The contrast between the shatteringly crisp wrapper and that tangy, creamy filling was impossible to resist. By halftime, I had cornered her for the recipe, and by the following weekend, I had already made two batches. These little bites disappeared faster than any appetizer I had ever served. Now they are my secret weapon whenever I need to impress without spending hours in the kitchen.
I first made these for a family potluck, and my cousin, who never asks for recipes, texted me that night asking how I got them so crispy. It turns out the egg roll wrappers were the trick all along. I had been overthinking it with tortillas for years. Watching everyone reach for seconds, then thirds, reminded me why I love cooking for a crowd. Food this good does not need a speech, it just needs a napkin.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, saving time and adding extra flavor from the seasoned skin.
- Green enchilada sauce: This binds the chicken and adds tangy moisture without making the filling soggy.
- Ground cumin: A warm, earthy backbone that makes the filling taste like it simmered for hours.
- Garlic powder: Adds a mellow, savory depth that fresh garlic can sometimes overpower in a small bite.
- Smoked paprika: Just a hint gives the chicken a subtle, smoky richness.
- Cream cheese, softened: Let it sit on the counter for 20 minutes so it blends smoothly without lumps.
- Jalapeño, seeded and finely diced: Seeding keeps the heat manageable while the fresh pepper flavor shines through.
- Fresh cilantro: Brightens the cream cheese and cuts through the richness beautifully.
- Green onions: Adds a mild, crisp bite that complements the jalapeño without competing.
- Lime juice: A small squeeze wakes up every flavor in the cream cheese mixture.
- Egg roll wrappers: Thinner than tortillas, they crisp up perfectly and hold together during frying or baking.
- Beaten egg: This is your glue, sealing the edges so nothing leaks during cooking.
- Cooking oil: Use a neutral oil like canola or vegetable for frying, or brush lightly for baking.
Instructions
- Season the Chicken:
- In a medium bowl, toss the shredded chicken with green enchilada sauce, cumin, garlic powder, smoked paprika, salt, and black pepper until every strand is coated. The mixture should look glossy and smell warm and inviting.
- Make the Jalapeño Cream Cheese:
- In a separate bowl, blend the softened cream cheese with diced jalapeño, cilantro, green onions, and lime juice until smooth and vibrant. Taste it, you will want to eat it straight with a spoon.
- Fill the Wrappers:
- Lay an egg roll wrapper flat with one corner pointing toward you. Spread about 1 tablespoon of the cream cheese mixture in the center, then top with 2 tablespoons of the chicken filling.
- Roll and Seal:
- Fold the bottom corner over the filling, tuck in the left and right sides tightly, then roll upward into a compact log. Brush the top corner with beaten egg and press to seal firmly.
- Repeat:
- Continue filling and rolling until all wrappers and filling are used. Line them up on a tray as you go.
- Fry or Bake:
- For frying, heat 1 inch of oil in a deep skillet to 350°F and fry in batches for 2 to 3 minutes per side until golden and crispy, then drain on paper towels. For baking, preheat your oven to 425°F, place the chimis on a parchment lined baking sheet, brush lightly with oil, and bake for 15 to 18 minutes, flipping halfway through.
- Serve Warm:
- Arrange on a platter with small bowls of extra green enchilada sauce, salsa, or sour cream for dipping. Watch them disappear.
Save to Pinterest The first time I served these at a birthday party, someone asked if I had ordered them from a restaurant. I laughed and admitted I had made them that afternoon while listening to a podcast. That is the beauty of this recipe, it looks and tastes like you fussed, but really, you just rolled and fried. The compliments felt as good as the crispy, creamy bite I snuck before anyone arrived.
How to Store and Reheat
Once cooled, store leftover chimis in an airtight container in the fridge for up to three days. To reheat, pop them in a 375°F oven for 8 to 10 minutes until warmed through and crisp again. Avoid the microwave, it turns the wrappers soggy and sad. If you want to freeze them, arrange unbaked chimis on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen at 425°F for 20 to 22 minutes.
Flavor Variations to Try
Swap the chicken for shredded beef or pork carnitas for a richer filling. Add a handful of shredded pepper jack cheese to the cream cheese mixture for extra melty goodness. For a vegetarian version, replace the chicken with black beans, corn, and diced bell peppers seasoned with cumin and chili powder. You can also brush the baked chimis with garlic butter right out of the oven for an extra layer of flavor.
Serving Suggestions
These mini chimis shine on a party platter surrounded by lime wedges, fresh cilantro, and a variety of dipping sauces like avocado crema, chipotle ranch, or tangy salsa verde. Pair them with a cold lager, a frosty margarita, or a sparkling lime agua fresca for a festive touch. They also make a great appetizer before tacos, enchiladas, or a simple taco salad.
- Serve with pico de gallo for a fresh, chunky contrast.
- Offer a side of guacamole for those who want extra creaminess.
- Garnish the platter with thin jalapeño slices and a sprinkle of cotija cheese for visual appeal.
Save to Pinterest Every time I make these, I am reminded that the best recipes are the ones you can not stop talking about. These mini chimis have earned their spot in my regular rotation, and I hope they do the same in yours.
Your Questions Answered
- → Can I make these ahead of time?
Yes, assemble the chimis and refrigerate them covered for up to 4 hours before cooking. You can also freeze uncooked chimis for up to 2 months and cook directly from frozen, adding a few extra minutes to the cooking time.
- → What's the best way to reheat leftovers?
Reheat in a 375°F oven for 8-10 minutes to restore crispiness. Avoid microwaving as it will make the wrappers soggy. An air fryer also works excellently at 350°F for 5-6 minutes.
- → Can I adjust the spice level?
Absolutely. Remove the jalapeño seeds and membranes for less heat, or use mild green chilies instead. For more spice, leave the seeds in or add a pinch of cayenne pepper to the chicken filling.
- → What can I use instead of egg roll wrappers?
Flour tortillas work well for a more traditional chimi. Cut them into smaller circles, fill lightly, and seal with toothpicks. Wonton wrappers also work for even smaller appetizers, though they're more delicate.
- → Is baking or frying better?
Frying gives the crispiest, most authentic texture with a golden exterior. Baking is healthier and easier, producing a lighter but still crispy result. Both methods deliver delicious chimis—choose based on your preference.
- → What dipping sauces pair well with these?
Green enchilada sauce, salsa verde, sour cream, guacamole, and chipotle mayo all complement the flavors beautifully. A cilantro-lime crema or queso dip also makes an excellent pairing for parties.