Save These little chimis showed up at a game night potluck three years ago, and I watched them vanish before the guacamole even made it to the table. The host refused to share the recipe until I agreed to bring dessert next time. I spent the following week testing wrappers and fillings until I nailed the balance of spicy cream cheese against tender, sauced chicken. Now they're my go-to whenever I need something that looks impressive but comes together faster than anyone expects.
I made a double batch for my sister's birthday, and by the time we lit the candles, only two were left on the platter. Her friends kept asking if I catered, which felt like the highest compliment a home cook could get. One guest admitted she'd never liked cream cheese until she tried these, and I realized the green enchilada sauce was the secret bridge between tangy and savory. That night taught me that a great appetizer doesn't need to be complicated, it just needs to disappear fast.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken saves time and adds extra flavor from the seasoned skin, just pull it apart with two forks.
- Green enchilada sauce: This coats the chicken with tangy, mild heat and keeps it moist inside the wrapper.
- Ground cumin: A warm, earthy note that anchors the Tex-Mex profile without overpowering the other spices.
- Garlic powder: Adds savory depth that blends into the filling seamlessly.
- Smoked paprika: A hint of smokiness that makes the filling taste like it spent time on a grill.
- Salt and black pepper: Simple seasoning that pulls all the flavors into focus.
- Cream cheese, softened: The creamy base that mellows the jalapeño and binds the filling together.
- Jalapeño, seeded and finely diced: Fresh heat that stays bright and doesn't overwhelm, seed it completely for a milder kick.
- Fresh cilantro: Adds a burst of green, herbaceous flavor that lifts the richness of the cream cheese.
- Green onions, finely chopped: A subtle sharpness that complements the jalapeño without competing.
- Lime juice: Just enough acid to balance the cream cheese and wake up the other flavors.
- Egg roll wrappers: Thinner and crispier than tortillas, they fry or bake into a delicate, golden shell.
- Egg, beaten: Acts as edible glue to seal the wrappers tight so nothing leaks during cooking.
- Cooking oil: For frying or brushing, it creates that irresistible crispy exterior.
Instructions
- Season the Chicken:
- In a medium bowl, toss the shredded chicken with green enchilada sauce, cumin, garlic powder, paprika, salt, and 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. Taste it and adjust the lime or jalapeño if you want more tang or heat.
- Fill the Wrappers:
- Lay an egg roll wrapper flat with one corner pointing toward you. Spread about a tablespoon of cream cheese in the center, then top with two tablespoons of chicken.
- Roll and Seal:
- Fold the bottom corner over the filling, tuck in the left and right sides snugly, then roll toward the top corner. Brush the tip with beaten egg and press gently to seal.
- Fry or Bake:
- For frying, heat an 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. For baking, preheat the oven to 425°F, brush the chimis lightly with oil, and bake on a parchment-lined sheet for 15 to 18 minutes, flipping halfway.
- Serve Warm:
- Arrange on a platter and serve immediately with extra enchilada sauce, salsa, or sour cream for dipping. They're best when the wrapper is still crackling.
Save One evening, I served these with a pitcher of margaritas on the patio, and my neighbor asked if I'd consider making them for her book club. That small request turned into a monthly tradition where I'd drop off a tray and stay for one drink. Food has a way of building routines you didn't know you needed, and these mini chimis became the thread that connected a dozen strangers into friends.
Choosing Your Cooking Method
Frying gives you that deep, even golden color and an audible crunch that feels indulgent and festive. Baking is cleaner, easier to manage for a crowd, and still delivers a satisfying crisp if you brush the wrappers with enough oil. I've done both depending on my mood and the size of the gathering, and honestly, guests never seem to notice the difference once they taste the filling. If you're nervous about hot oil or just want to skip the cleanup, baking is your friend.
Make-Ahead and Storage Tips
You can roll these up to four hours ahead and keep them covered in the fridge until you're ready to cook. If you want to freeze them, arrange the uncooked chimis on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to a month. Cook them straight from frozen, adding a couple extra minutes to the baking or frying time. Leftovers reheat well in a 375°F oven for about 8 minutes, though they rarely last long enough to worry about that.
Serving and Pairing Ideas
These shine on a platter alongside fresh pico de gallo, a bowl of sour cream, and extra green enchilada sauce for dipping. I like to add a small dish of pickled jalapeños for anyone who wants an extra kick. A crisp lager or a lime-spiked margarita balances the richness perfectly, but they're just as good with iced tea or sparkling water if you're keeping things casual.
- Serve with a side of Mexican street corn salad for a full appetizer spread.
- Add a sprinkle of cotija cheese and a squeeze of lime right before serving.
- Pair with a tangy tomatillo salsa if you want something brighter than enchilada sauce.
Save These mini chimis have earned a permanent spot in my appetizer rotation, and I hope they become a favorite in your kitchen too. There's something deeply satisfying about pulling a tray of golden, crackling bites from the oven and watching them disappear in minutes.
Recipe FAQs
- → Can I bake these instead of frying?
Yes, you can bake them at 425°F for 15-18 minutes, brushing with oil and turning halfway through for even crisping.
- → What type of chicken works best?
Rotisserie chicken is a convenient option that saves time. You can also use leftover cooked chicken breast, shredded to bite-sized pieces.
- → How can I make them less spicy?
Reduce the amount of jalapeño or substitute with mild green chilies. You can also remove all seeds and membranes from the jalapeño for milder heat.
- → Can I make these ahead of time?
Yes, assemble the chimis and store them covered in the refrigerator for up to 24 hours before cooking. Cook just before serving for best texture.
- → What dipping sauces pair well with these?
Green enchilada sauce, salsa verde, sour cream, guacamole, or a cilantro-lime crema all complement the Tex-Mex flavors beautifully.
- → Can I freeze uncooked chimis?
Absolutely. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.