Save My sister showed up one Saturday with a bag of egg roll wrappers and a wild idea. She'd been experimenting with turning full-size chimichangas into party-sized bites, and the moment I tasted that first crispy little roll stuffed with spiced chicken and tangy jalapeño cream cheese, I was completely sold. We stood at the counter, dipping them straight from the pan, laughing about how dangerously easy they were to eat. Now every time I make these, I double the batch because they vanish before I can even set out the dipping sauce.
I brought a platter of these to a potluck once, thinking they'd be a nice addition to the spread. Within ten minutes, the plate was empty and three people asked for the recipe. One friend even texted me later that night asking if I'd consider making them for her birthday party. That's when I realized these weren't just another appetizer, they were the kind of thing people remember and request by name.
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Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it's already seasoned and saves you from boiling and shredding from scratch.
- Green enchilada sauce: This adds tangy moisture to the filling and keeps the chicken from drying out during cooking.
- Ground cumin: A warm, earthy backbone that makes the filling taste unmistakably Tex-Mex.
- Garlic powder: Adds savory depth without the hassle of mincing fresh cloves.
- Smoked paprika: A subtle smokiness that makes people wonder what your secret ingredient is.
- Cream cheese, softened: The creamy base that holds the jalapeño mixture together and makes every bite rich.
- Jalapeño, seeded and finely diced: Seeding is key unless you want your guests reaching for water, the flavor stays but the heat mellows.
- Fresh cilantro: Bright and herby, it cuts through the richness and adds a pop of color.
- Green onions: Mild onion flavor that doesn't overpower the delicate cream cheese.
- Lime juice: Just a squeeze wakes up the whole filling and adds a hint of brightness.
- Egg roll wrappers: Thinner and crispier than flour tortillas, they fry up golden and hold their shape beautifully.
- Beaten egg: Your edible glue, it seals the wrappers tight so nothing leaks out during cooking.
- Cooking oil: For frying or brushing, depending on whether you're going crispy or extra crispy.
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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 piece is coated. The mixture should look glossy and smell incredible.
- Make the Jalapeño Cream Cheese:
- In a separate bowl, mix softened cream cheese with diced jalapeño, cilantro, green onions, and lime juice until smooth and evenly blended. Taste it, if you want more heat, add a pinch of the jalapeño seeds back in.
- Assemble the Chimis:
- Lay an egg roll wrapper flat with one corner pointing toward you. Spread about 1 tablespoon of jalapeño cream cheese in the center, then top with 2 tablespoons of the chicken mixture.
- Roll and Seal:
- Fold the bottom corner over the filling, tuck in the left and right sides, then roll tightly toward the top corner. Brush the tip with beaten egg and press to seal firmly.
- Fry or Bake:
- To fry, heat 1 inch of oil to 350°F and fry in batches for 2 to 3 minutes per side until golden and crispy, then drain on paper towels. To bake, arrange on a parchment-lined sheet, brush with oil, and bake at 425°F for 15 to 18 minutes, flipping halfway through.
- Serve Warm:
- Pile them on a platter and serve with extra green enchilada sauce, salsa, or sour cream for dipping. They're best enjoyed hot and crispy.
Pin it There's something about standing around the kitchen island with a pile of these still warm from the oven, everyone reaching in at once, laughing and talking over each other. It's not fancy, but it's the kind of food that brings people together without any ceremony. These little chimis have become a tradition in my house, the kind of thing we make when we want the night to feel easy and fun.
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Make Ahead and Storage
You can assemble these a few hours ahead and keep them covered in the fridge until you're ready to cook. I've even frozen uncooked chimis on a baking sheet, then transferred them to a freezer bag once solid, and they fry up beautifully straight from frozen with an extra minute or two in the oil. Leftovers reheat in a 375°F oven for about 10 minutes, and they crisp back up like magic.
Serving Suggestions
These are perfect alongside a pitcher of margaritas or ice-cold Mexican lager. I like to serve them with a trio of dips, green enchilada sauce, chunky salsa, and sour cream mixed with a little lime juice and cilantro. For a bigger spread, add some tortilla chips, guacamole, and a simple black bean salad.
Variations and Swaps
If you want them milder, swap the jalapeño for canned diced green chiles. You can also add a handful of shredded Monterey Jack or pepper jack cheese to the filling for extra gooeyness. Some people like to use ground turkey or even leftover carnitas instead of chicken, and honestly, it all works.
- Try adding a pinch of chili powder or cayenne if you like more heat.
- Brush the baked version with melted butter mixed with garlic powder for extra flavor.
- Serve with pico de gallo or a drizzle of chipotle crema for a smoky finish.
Pin it These mini chimis prove that the best party food doesn't have to be complicated. Make a batch, watch them disappear, and enjoy the compliments.
Frequently Asked Questions
- → Can I make these ahead of time?
Yes, you can assemble the chimis and refrigerate them for up to 24 hours before cooking. You can also freeze them uncooked for up to 2 months and cook directly from frozen, adding a few extra minutes to the cooking time.
- → What can I use instead of egg roll wrappers?
You can use wonton wrappers for smaller bites, or small flour tortillas for a more traditional chimichanga style. Adjust cooking times accordingly as tortillas may need slightly longer to crisp up.
- → How do I make these less spicy?
Remove the jalapeño seeds and membranes, or use less jalapeño in the cream cheese mixture. You can also substitute with mild green chilies or omit the peppers entirely for a milder version.
- → Can I bake these instead of frying?
Absolutely! Baking at 425°F for 15-18 minutes produces crispy results with less oil. Brush the chimis lightly with oil before baking and turn them halfway through for even browning.
- → What dipping sauces pair well with these?
These pair beautifully with green enchilada sauce, salsa verde, sour cream, guacamole, or chipotle ranch. You can also serve them with pico de gallo or a cilantro-lime crema for extra flavor.
- → Can I add cheese to the filling?
Yes! Shredded Monterey Jack, cheddar, or pepper jack cheese make excellent additions. Add about 1/2 cup to the chicken mixture or sprinkle a little inside each chimi before rolling.
