Save There was a game night at my place when I realized I had a mountain of shredded chicken and zero patience for plating individual servings. I grabbed egg roll wrappers on a whim, stuffed them with whatever was in the fridge, and twenty minutes later everyone was fighting over the last crispy bite. That night, these mini chimis went from experiment to permanent roster. They're small enough to vanish in two bites but packed with enough flavor to leave people asking what's in them.
I made a batch for a potluck once and watched a guy eat six in a row without looking up. When he finally did, he asked if I'd cater his birthday party. I didn't, but the compliment stuck with me longer than it probably should have. These little guys have a way of turning casual gatherings into something people remember, and that's worth the oil splatter on my stovetop any day.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your friend here, it's already seasoned and saves you from poaching or grilling from scratch.
- Green enchilada sauce: This brings moisture and a mild tang that keeps the filling from drying out, don't skip it.
- Ground cumin: A warm, earthy note that makes the chicken taste intentional instead of leftover.
- Garlic powder: Adds depth without the bite of raw garlic, which would overpower the cream cheese.
- Smoked paprika: Just a hint gives the filling a subtle smokiness that pairs beautifully with the fried wrapper.
- Cream cheese, softened: The creamy base that holds the jalapeño and herbs together, make sure it's soft or you'll be fighting lumps.
- Jalapeño, seeded and finely diced: Seed it unless you want heat that lingers, finely dice so every bite gets a little kick.
- Fresh cilantro: Brightens everything up and adds a fresh contrast to the richness.
- Green onions: Mild onion flavor that doesn't overwhelm, plus they look pretty mixed in.
- Lime juice: Just enough acid to wake up the cream cheese and balance the fat.
- Egg roll wrappers: Thinner than flour tortillas and crispier when fried, they turn golden and shatteringly crunchy.
- Beaten egg: Your glue, without it the wrappers will open up and spill filling everywhere.
- Cooking oil: For frying or brushing, either way it's what gives you that golden, crispy exterior.
Instructions
- Season the Chicken:
- Toss the shredded chicken with green enchilada sauce, cumin, garlic powder, paprika, salt, and pepper until every strand is coated. It should look saucy but not swimming.
- Make the Jalapeño Cream Cheese:
- Beat the softened cream cheese with diced jalapeño, cilantro, green onions, and lime juice until smooth and flecked with green. Taste it, if it needs more lime or salt, add it now.
- Fill the Wrappers:
- Lay a wrapper flat, spoon a tablespoon of cream cheese in the center, then pile two tablespoons of chicken on top. Don't overfill or they'll burst when you roll them.
- Roll Tight:
- Fold the bottom corner over the filling, tuck in the sides like you're wrapping a gift, then roll toward the top corner. Brush the tip with beaten egg and press to seal.
- Repeat:
- Keep going until all the filling is wrapped, line them up on a plate as you go so they don't dry out.
- Fry or Bake:
- For frying, heat oil to 350 degrees F and fry in batches for 2 to 3 minutes per side until golden and crisp, then drain on paper towels. For baking, brush with oil, arrange on a lined sheet, and bake at 425 degrees F for 15 to 18 minutes, flipping halfway.
- Serve Hot:
- Get them on a platter while they're still warm and crispy, serve with extra enchilada sauce, salsa, or sour cream on the side.
Save The first time I served these at a family gathering, my cousin asked if I bought them from a restaurant. I took it as the highest compliment, even though I'd burned the first batch and had to start over. There's something about a dish that looks impressive but comes together quickly that makes you feel like you've cracked a code. These mini chimis are that code, and now you're in on it too.
How to Store and Reheat
Store cooked chimis in an airtight container in the fridge for up to three days, though they're never as crispy as fresh. Reheat them in a 375 degree F oven for about 10 minutes to bring back some crunch, microwaving turns them soggy. You can also freeze them after rolling but before cooking, then fry or bake straight from frozen, adding a few extra minutes to the cook time.
What to Serve Alongside
I like putting out a little spread with salsa verde, sour cream, and a squeeze of fresh lime on the side. A simple cabbage slaw with lime dressing adds crunch and freshness that balances the richness. If you're going full party mode, chips and guacamole round out the table, and a cold Mexican lager or a batch of margaritas turns it into a proper fiesta.
Ways to Make Them Your Own
Swap the chicken for shredded pork or even black beans if you want a vegetarian version, just keep the seasoning bold. Add a handful of shredded pepper jack or cheddar to the filling for extra gooeyness. If you want more heat, leave some seeds in the jalapeño or add a pinch of cayenne to the chicken mixture.
- Try using wonton wrappers for even smaller, crispier bites.
- Brush with garlic butter right after frying for an extra layer of flavor.
- Serve with a drizzle of chipotle ranch or cilantro lime crema for a creamy dipping option.
Save These little chimis have rescued more last minute gatherings than I can count, and they never fail to impress. Make a batch, watch them disappear, and enjoy the compliments.
Recipe FAQs
- → Can I make these mini chimis ahead of time?
Yes, you can assemble the chimis up to 24 hours in advance and store them covered in the refrigerator. Fry or bake them just before serving for the best crispy texture.
- → What's the best way to keep them crispy?
Serve immediately after cooking for maximum crispiness. If making ahead, reheat in a 400°F oven for 5-7 minutes rather than microwaving to restore the crispy exterior.
- → Can I use flour tortillas instead of egg roll wrappers?
Egg roll wrappers provide the signature crispy texture, but small flour tortillas can work in a pinch. They'll create a softer, more traditional chimichanga texture.
- → How do I adjust the spice level?
Remove the jalapeño seeds and membranes for less heat, or use mild green chilies instead. For more spice, add diced serrano peppers or a dash of cayenne to the chicken filling.
- → What dipping sauces pair well with these?
Green enchilada sauce, salsa verde, sour cream, guacamole, or chipotle ranch all complement the flavors beautifully. Offer a variety for guests to choose from.
- → Can these be frozen?
Yes, freeze assembled uncooked chimis in a single layer, then transfer to a freezer bag. Cook from frozen, adding 2-3 minutes to the cooking time.