Mini Chicken Chimis Jalapeño Cream

My sister showed up one Saturday with a grocery bag full of egg roll wrappers and a wild idea about turning chimichangas into finger food. We stood at my kitchen counter, folding and tucking, laughing every time one burst open in the pan. By the third batch, we had it down, and these little golden parcels became the most requested thing I bring to any gathering. They disappear faster than I can make them.

I made these for a football watch party once, and by halftime, people were hovering near the kitchen waiting for the next tray. Someone asked if I catered on the side. I didnt have the heart to tell them how simple they really are. That night, I learned that presentation and a little crunch can turn a weeknight dinner idea into something that feels special.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds a little extra flavor from the seasoning and roasting.
• Green enchilada sauce: This brings tangy, mild heat and keeps the filling moist so the chimis dont dry out during cooking.
• Ground cumin: A warm, earthy backbone that makes the chicken taste intentional, not bland.
• Garlic powder: Adds savory depth without the bite of raw garlic, which would overpower the delicate wrapper.
• Smoked paprika: Just a hint gives the filling a subtle smokiness that plays beautifully with the cream cheese.
• Salt and black pepper: Essential for bringing all the flavors into balance, taste as you go.
• Cream cheese, softened: The creamy glue that holds everything together and mellows out the heat from the jalapeño.
• Jalapeño, seeded and finely diced: Seeding is key unless you want tears, the flesh gives flavor and just enough kick.
• Fresh cilantro: Adds brightness and a fresh herbal note that cuts through the richness.
• Green onions: Mild, sweet, and they add little pops of color and flavor in every bite.
• Lime juice: A squeeze wakes up the cream cheese and keeps it from feeling too heavy.
• Egg roll wrappers: Thinner and crispier than tortillas, they fry up light and golden every time.
• Egg, beaten: Your edible glue, it seals the wrappers tight so nothing leaks out during cooking.
• Cooking oil: For frying or brushing, it creates that irresistible golden crunch.

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 shred is coated. The mixture should look glossy and smell warm and inviting.

Mix the Jalapeño Cream Cheese:

In another bowl, blend the softened cream cheese with diced jalapeño, cilantro, green onions, and lime juice until smooth. Taste it, if you want more heat, add a pinch of the jalapeño seeds back in.

Fill the Wrappers:

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

Roll Them Up:

Fold the bottom corner over the filling, tuck in the left and right sides like youre wrapping a gift, then roll tightly toward the top corner. Brush the tip with beaten egg and press to seal.

Repeat and Prep:

Keep going until all your wrappers and filling are used up. Lay them seam side down on a plate or tray as you go.

Fry or Bake:

To fry, heat about an 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 the chimis lightly with oil, and bake on a parchment lined sheet for 15 to 18 minutes, flipping halfway through.

Serve Hot:

Pile them on a platter and serve with extra green enchilada sauce, salsa, or sour cream for dipping. They taste best within the first few minutes out of the pan or oven.

Save

The first time I served these at a family dinner, my nephew asked if he could have just these for his birthday party instead of cake. He was eight. I laughed, but then I made them again for his party, and not a single kid complained. Sometimes the simplest things become the most memorable, and these little chimis have earned their place in our family lineup.

Make Ahead and Storage Tips

You can assemble these completely and store them in the fridge for up to four hours before cooking, just cover them with a damp towel so the wrappers dont dry out. 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 a month. Fry or bake them straight from frozen, adding a couple extra minutes to the cook time. Leftovers can be reheated in a 375°F oven for about 10 minutes to crisp them back up, but honestly, theyre never around long enough to worry about that.

Flavor Variations to Try

If you want to dial down the heat, swap the jalapeño for diced mild green chiles or even roasted red pepper for a sweeter twist. Adding a handful of shredded cheddar or Monterey Jack to the chicken mixture makes them even richer and more indulgent. For a smokier vibe, use chipotle powder instead of smoked paprika, or stir a spoonful of adobo sauce into the chicken. You could even go full breakfast mode by using scrambled eggs, bacon, and cheese as the filling, theyre shockingly good that way too.

Serving Suggestions and Pairings

These are perfect for game day spreads, holiday appetizer tables, or just a Friday night when you want something fun to eat with your hands. Serve them alongside guacamole, pico de gallo, or a tangy lime crema for dipping. A crisp lager, a cold margarita, or even sparkling water with lime keeps things refreshing and balances the richness.

• Arrange them on a platter with fresh cilantro and lime wedges for a restaurant style look.
• Pair with a simple side salad or tortilla chips and salsa to round out the meal.
• Theyre also great tucked into lunchboxes the next day, though theyre best reheated in the oven to bring back the crunch.

Save

Theres something about pulling a tray of these out of the oven or lifting them from the oil, golden and crackling, that feels like a small victory. They always make people smile, and honestly, thats the best part of cooking.

Common Questions

→ 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 bake or fry just before serving for best results.

→ What can I use instead of egg roll wrappers?

You can use small flour tortillas or wonton wrappers as alternatives. Flour tortillas will create a softer texture, while wonton wrappers will be thinner and crispier.

→ How do I prevent the chimis from opening while cooking?

Make sure to seal the edges well with beaten egg and roll them tightly. Avoid overfilling, as too much filling can cause them to burst during cooking.

→ Can I freeze these for later?

Absolutely. Freeze the assembled, uncooked chimis on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra 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. You can also serve with pico de gallo for freshness.

→ How can I adjust the spice level?

For milder chimis, remove all jalapeño seeds and membranes or use mild green chilies instead. For more heat, leave some seeds in or add diced serrano peppers.