Mini Chicken Chimis with Jalapeño Cream

I was standing in my kitchen with a tray of leftover rotisserie chicken and a pack of egg roll wrappers I'd bought on a whim. My sister had just texted asking what to bring to game night, and I needed something that wasn't chips and salsa for the third week in a row. I remembered those little chimichangas from a food truck in Austin, crispy and oozy, and thought, why not make them tiny? That night, I rolled sixteen little bundles, fried half and baked the other half, and watched them disappear in minutes.

The first time I served these at a birthday party, I watched a friend pick one up cautiously, take a bite, then immediately reach for two more. She asked if I'd been holding out on her, hiding this recipe for years. I laughed because I'd only invented it the week before. There's something about watching people enjoy food you made on instinct that feels better than following any cookbook.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is my go to here because it's already juicy and seasoned, plus it saves you from poaching and shredding from scratch.
• Green enchilada sauce: This brings tangy, smoky depth to the filling and keeps the chicken moist while everything bakes or fries.
• Ground cumin: A warm, earthy backbone that makes the filling taste like it simmered for hours even though it took five minutes.
• Garlic powder: Adds savory punch without the risk of raw garlic biting anyone mid party.
• Smoked paprika: Just a hint gives the filling a subtle campfire note that people notice but can't quite name.
• Salt and black pepper: Simple seasoning that pulls everything together and lets the other flavors shine.
• Cream cheese, softened: The creamy base that turns into molten pockets of richness inside each chimi.
• Jalapeño, seeded and finely diced: Fresh heat that mellows as it bakes but still wakes up your taste buds.
• Fresh cilantro: Bright, grassy freshness that cuts through the richness and makes every bite feel alive.
• Green onions, finely chopped: Mild sharpness and a little crunch that adds complexity to the cream cheese.
• Lime juice: A squeeze of acid that brightens the filling and keeps it from feeling too heavy.
• Egg roll wrappers: Thin, crispy, and way easier to work with than flour tortillas when you want that shatteringly crunchy exterior.
• Egg, beaten: The glue that keeps your little bundles sealed tight so nothing leaks out during cooking.
• Cooking oil: For frying or brushing, depending on whether you want indulgent or almost virtuous crunch.

Instructions

Mix the chicken filling:

In a medium bowl, toss the shredded chicken with green enchilada sauce, cumin, garlic powder, smoked paprika, salt, and black pepper until every shred is coated. The sauce should cling to the chicken like a thin glaze, not pool at the bottom.

Prepare the jalapeño cream cheese:

In a separate bowl, stir together softened cream cheese, diced jalapeño, cilantro, green onions, and lime juice until smooth and evenly mixed. Taste it and adjust the lime or jalapeño if you want more zing or heat.

Assemble each mini chimi:

Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spread about 1 tablespoon of jalapeño cream cheese in the center, then top with 2 tablespoons of chicken mixture.

Roll and seal:

Fold the bottom corner over the filling, tuck in the sides like you're wrapping a tiny present, and roll tightly toward the top corner. Brush the tip with beaten egg and press gently to seal.

Repeat with remaining wrappers:

Keep going until you've used up all the filling and wrappers, lining up your sealed chimis on a plate or tray. They can sit for a few minutes or go straight into the heat.

Fry or bake:

To fry, 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. To bake, preheat your oven to 425°F, brush each chimi lightly with oil, and bake on a parchment lined sheet for 15 to 18 minutes, flipping halfway, until they're golden and crunchy.

Serve warm:

Pile them on a platter and set out bowls of extra green enchilada sauce, salsa, or sour cream for dipping. They're best eaten hot, when the cream cheese is still molten and the wrapper crackles under your teeth.

Save

One evening, I made a double batch and froze half before cooking them. Weeks later, a friend dropped by stressed and hungry, and I pulled a handful from the freezer, baked them straight from frozen, and watched her shoulders relax as she ate three in a row. She said it felt like I'd been expecting her, but really, I'd just learned that having these tucked away makes any night feel a little more generous.

Making Them Milder or Spicier

If heat isn't your thing, swap the jalapeño for mild green chilies or just leave it out entirely and let the cumin and paprika carry the flavor. On the flip side, if you want more fire, leave some seeds in the jalapeño or add a pinch of cayenne to the chicken mixture. I've also stirred in a spoonful of hot salsa when I'm feeling bold, and it works beautifully without overpowering the cream cheese.

Storing and Reheating

Cooked chimis keep in the fridge for up to three days in an airtight container, and they reheat best in a 375°F oven for about 8 minutes until they crisp back up. Microwaving works in a pinch, but you'll lose that crunch. If you want to freeze them, assemble and freeze them uncooked on a baking sheet, then transfer to a freezer bag once solid, and cook from frozen, adding a few extra minutes to the baking or frying time.

Serving Suggestions

These shine on a platter surrounded by little bowls of dipping sauces like tangy salsa verde, cool sour cream, or even a drizzle of smoky chipotle mayo. I've served them alongside a simple corn and black bean salad, and the freshness balances the richness perfectly. They also pair beautifully with a crisp lager or a salt rimmed margarita, turning any gathering into something that feels a little more festive.

• Set out a variety of salsas so everyone can customize their heat level.
• Garnish the platter with fresh cilantro and lime wedges for a pop of color and flavor.
• Serve them warm, not hot, so the cream cheese is melty but not molten enough to burn anyone's mouth.

Save

Every time I make these, someone asks for the recipe, and I love that they're easy enough to share but special enough that people remember them. They've become my answer to what should I bring, and honestly, that's a good problem to have.

Recipe FAQs

→ Can I make these ahead of time?

Yes, you can assemble the chimis up to 24 hours in advance. Store them covered in the refrigerator, then fry or bake just before serving for the best texture.

→ What can I substitute for egg roll wrappers?

You can use small flour tortillas or wonton wrappers, though the texture will be slightly different. Tortillas create a softer shell, while wonton wrappers are thinner and crispier.

→ How do I prevent the chimis from getting soggy?

Make sure to drain excess moisture from the chicken filling and seal the wrappers tightly with egg wash. If baking, ensure the oven is fully preheated and don't overcrowd the baking sheet.

→ Can I freeze these chimis?

Absolutely. Freeze assembled, uncooked chimis on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 3-5 minutes to the cooking time.

→ What dipping sauces work best?

Try sour cream, guacamole, salsa verde, chipotle mayo, or extra green enchilada sauce. A squeeze of fresh lime adds brightness to any dipping sauce.

→ How spicy are these chimis?

They have a mild to moderate heat level. The jalapeño is seeded, which reduces the spice. For less heat, use mild green chilies; for more kick, leave some jalapeño seeds in.