Save I was scrolling through party appetizer ideas on a lazy Sunday when I stumbled across chimichangas folded into egg roll wrappers, and something just clicked. The idea of crunchy, handheld bites filled with spiced chicken and creamy jalapeño seemed too good not to try immediately. I had leftover rotisserie chicken in the fridge and a pack of wrappers I bought for spring rolls but never used. Within an hour, my kitchen smelled like a Tex-Mex festival, and I was hooked. These little chimis became my go-to whenever I needed something that looked impressive but came together fast.
The first time I made these for a game night, I doubled the batch because I had a hunch they would disappear fast. I was right. People kept coming back to the kitchen asking if there were more, and one friend even tried to sneak a few into a napkin for later. The combination of that creamy, spicy filling with the shatteringly crisp wrapper hit differently than any other finger food I had served. Now, every time I pull out egg roll wrappers, someone in my house gets excited because they know what is coming. It has become one of those recipes that feels like a little celebration every time.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here for speed and flavor, but any cooked chicken works beautifully.
- Green enchilada sauce: This is what gives the filling its tangy, savory backbone, so use a brand you actually enjoy eating.
- Ground cumin: It brings that warm, earthy depth that makes the chicken taste like it has been simmering for hours.
- Garlic powder: A pantry staple that adds a mellow, roasted garlic flavor without the bite of raw cloves.
- Smoked paprika: Just a touch gives the filling a subtle smokiness that makes people ask what your secret is.
- Salt and black pepper: Essential for balancing all the bold flavors and bringing everything into focus.
- Cream cheese, softened: The creamy base that holds the jalapeño mixture together and adds richness to every bite.
- Jalapeño, seeded and finely diced: Seeding keeps the heat manageable, but leave a few seeds in if you like things spicier.
- Fresh cilantro: Adds a bright, herbal note that cuts through the richness and keeps things fresh.
- Green onions, finely chopped: They bring a mild, sweet sharpness that complements the jalapeño without overpowering it.
- Lime juice: A squeeze wakes up the cream cheese and ties all the flavors together with a little tang.
- Egg roll wrappers: These thin wrappers crisp up like a dream and are so much easier to work with than flour tortillas.
- Egg, beaten: Your edible glue that keeps the wrappers sealed tight during cooking.
- Cooking oil: For frying or brushing if you bake them, either way you need a little fat for that golden, crispy finish.
Instructions
- Mix the Chicken Filling:
- In a medium bowl, toss together the shredded chicken, 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.
- Prepare the Jalapeño Cream Cheese:
- In a separate bowl, combine softened cream cheese, diced jalapeño, cilantro, green onions, and lime juice, stirring until smooth and evenly mixed. Taste it and adjust the lime or jalapeño if you want more brightness or heat.
- Assemble the Mini Chimis:
- Lay an egg roll wrapper flat on a clean surface, then spread about 1 tablespoon of the cream cheese mixture in the center and top with 2 tablespoons of the chicken mixture. Do not overfill or they will burst during cooking.
- Roll and Seal:
- Fold the bottom corner over the filling, tuck in the sides tightly, and roll up like a little burrito, brushing the top corner with beaten egg to seal it shut. Press gently to make sure it sticks.
- Repeat with Remaining Wrappers:
- Keep going until all your filling is wrapped up, and line them up on a plate or tray as you go. They look like tiny treasure packets at this stage.
- Fry or Bake:
- To fry, heat about an inch of oil in a deep skillet to 350°F and fry the chimis 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, arrange the chimis on a parchment-lined baking sheet, brush lightly with oil, and bake for 15 to 18 minutes, flipping halfway through.
- Serve Warm:
- Plate them up while they are still hot and crispy, and set out bowls of extra green enchilada sauce, salsa, or sour cream for dipping. They taste best within the first 10 minutes out of the oil or oven.
Save One evening, I made a batch of these for a casual dinner with neighbors, and we ended up sitting outside with a pile of chimis, a bowl of salsa verde, and cold drinks until the stars came out. There was something about the combination of crispy, creamy, spicy, and the warm summer air that made the whole night feel special. Someone said it tasted like vacation, and honestly, that is the perfect description. These little bites have a way of turning an ordinary moment into something you want to remember.
Make-Ahead and Storage
You can assemble the mini chimis up to a day ahead, cover them tightly with plastic wrap, and refrigerate until you are ready to cook. If you want to freeze them, lay them in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to three months. Cook them straight from frozen, adding a couple extra minutes to the frying or baking time. Leftovers can be reheated in a 375°F oven for about 10 minutes to bring back some of that crispness, though they are never quite as perfect as fresh.
Flavor Variations
If you are not a fan of green enchilada sauce, try mixing the chicken with red enchilada sauce or even a chipotle salsa for a smokier vibe. You can swap the jalapeño cream cheese for a plain cream cheese mixed with shredded cheddar and a pinch of taco seasoning. For a breakfast twist, use scrambled eggs, crispy bacon, and pepper jack cheese as the filling. I have also made a veggie version with black beans, corn, diced bell peppers, and pepper jack, and it was just as addictive.
Serving Suggestions
These mini chimis are perfect on a platter surrounded by small bowls of salsa verde, pico de gallo, guacamole, and sour cream. Serve them alongside tortilla chips, fresh lime wedges, and maybe some pickled jalapeños for the heat lovers. They pair beautifully with a crisp lager, a cold margarita, or even a glass of sparkling water with lime.
- Arrange them on a wooden board with colorful dipping sauces for a party-ready presentation.
- Add a simple side salad with lime vinaigrette to balance out the richness.
- Serve with Mexican street corn or cilantro lime rice if you want to turn them into a full meal.
Save There is something deeply satisfying about pulling a tray of golden, crispy chimis out of the oven or watching them sizzle in hot oil. They are the kind of recipe that makes you feel like a genius in the kitchen, even though they are surprisingly simple. Enjoy every crunchy, creamy, spicy bite.
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 and cook just before serving for best results.
- → 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.
- → Can I use a different type of wrapper?
While egg roll wrappers work best for this size and texture, you can use small flour tortillas, though the result will be less crispy.
- → How spicy are these chimis?
They have a mild to medium heat level. Seeding the jalapeño keeps them family-friendly, but you can adjust spice by adding more peppers or using hot sauce.
- → Can I freeze these for later?
Absolutely! Freeze 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 pair well with these?
Green enchilada sauce, salsa verde, sour cream, guacamole, or chipotle ranch all complement the flavors beautifully.