Mini Chicken Chimis Jalapeño Cream Cheese

My kitchen counter was covered in torn wrappers and cream cheese smudges when I finally nailed the folding technique. I'd been making regular chimichangas for years, but these mini versions kept splitting open in the oil until I learned to roll them tight and seal every edge. The jalapeño cream cheese was a last-minute idea born from leftover dip, and it turned these little bites into something I actually get requests for now. That first successful batch disappeared in under ten minutes at a backyard gathering. I've been making them ever since, usually doubling the recipe because sixteen is never enough.

I made these for a game night once, thinking they'd just be another snack on the table. My friend who usually picks at appetizers ate six of them and asked if I'd teach her how to wrap them. We spent halftime in my kitchen, her hands covered in egg wash, laughing every time one of hers came unrolled. She still texts me photos when she makes them for her own parties. It's funny how a simple recipe can become a shared language between friends.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here and adds a little extra flavor from the seasoning, just pull it apart with your hands or two forks.
• Green enchilada sauce: This keeps the chicken moist and adds that tangy, slightly spicy base that makes these taste like actual chimichangas, not just fried chicken rolls.
• Ground cumin: A small amount goes a long way in bringing warmth and earthiness to the filling without tasting like taco seasoning.
• Garlic powder: It distributes more evenly than fresh garlic and won't burn during frying, giving you consistent flavor in every bite.
• Smoked paprika: This adds a subtle smokiness that mimics the char you'd get from grilling, and it deepens the color of the filling beautifully.
• Cream cheese, softened: Leave it out on the counter for at least thirty minutes so it mixes smoothly without lumps, cold cream cheese will tear your wrappers.
• Jalapeño, seeded and finely diced: Seeding is key unless you want serious heat, and dicing it fine means no one bites into a huge chunk of spice unexpectedly.
• Fresh cilantro: It brightens the cream cheese and cuts through the richness, but if you're one of those people who tastes soap, just leave it out.
• Green onions: They add a mild onion flavor and a little crunch, plus they look pretty mixed into the white cream cheese.
• Lime juice: Just a splash wakes up the whole cream cheese mixture and keeps it from tasting flat or too heavy.
• Egg roll wrappers: These are sturdier than flour tortillas and crisp up beautifully, look for them in the refrigerated section near the tofu.
• Egg, beaten: This is your glue, and it works better than water because it creates a tighter seal that won't pop open in hot oil.
• Cooking oil: Use something with a high smoke point like vegetable or canola, and make sure it's hot enough or your chimis will absorb too much grease.

Instructions

Season the chicken:

Toss the shredded chicken with green enchilada sauce and all the spices in a medium bowl until every piece is coated. The mixture should look moist but not soupy, so if it seems dry, add a splash more sauce.

Make the jalapeño cream cheese:

Stir together the softened cream cheese, jalapeño, cilantro, green onions, and lime juice until it's smooth and everything is evenly distributed. Taste it and adjust the lime or jalapeño to your preference.

Fill the wrappers:

Place one egg roll wrapper on your work surface with a corner pointing toward you, like a diamond. Spread a tablespoon of cream cheese mixture in the center, then top with two tablespoons of chicken, keeping everything compact so it rolls easily.

Roll and seal:

Fold the bottom corner up over the filling, tuck in the left and right corners tightly, then roll toward the top corner, keeping tension as you go. Brush the top corner with beaten egg and press to seal firmly.

Repeat:

Continue filling and rolling the remaining wrappers, placing each finished chimi seam side down on a plate or tray. Keep a damp towel nearby to wipe your hands between rolls.

Fry or bake:

For frying, heat oil to 350°F and fry in batches for two to three minutes per side until deep golden and crispy, then drain on paper towels. For baking, brush each chimi lightly with oil, arrange on a parchment lined sheet, and bake at 425°F for fifteen to eighteen minutes, flipping halfway through.

Serve hot:

Let them cool for just a minute so no one burns their mouth on molten cream cheese, then serve with your favorite dipping sauces. They're best eaten within the first thirty minutes while the wrappers are still crackling.

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There was a evening last spring when I set out a platter of these next to some basic chips and salsa. The chips sat untouched while people kept reaching for the mini chimis, asking what was in them, surprised by the cream cheese. One person said they tasted like the best part of a loaded taquito and a jalapeño popper combined. I think that's when I realized I'd stumbled onto something worth keeping in my regular rotation, not just for crowds but for those nights when I want something that feels special without a lot of fuss.

How to Get Them Extra Crispy

The secret is in the double brush if you're baking. After the first coat of oil and halfway through baking, pull them out and brush them again lightly before flipping. This creates a second layer that crisps up beautifully and mimics the texture of frying. If you're frying, make sure your oil stays between 345°F and 355°F, any cooler and they'll soak up grease, any hotter and the outside will brown before the inside heats through. I keep a thermometer clipped to the side of my pan because guessing never works out well.

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. Just make sure they're not touching each other or they'll stick together and tear when you separate them. If you want to freeze them, arrange the rolled chimis on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Fry or bake them straight from frozen, adding a couple extra minutes to the cooking time. Leftovers can be reheated in a 375°F oven for about eight minutes, but they'll never be quite as crispy as fresh.

Serving Suggestions and Variations

I usually put out small bowls of sour cream, extra green enchilada sauce, and a chunky salsa for dipping. Some people like to drizzle them with hot sauce or a lime crema, which is just sour cream thinned with lime juice and a pinch of salt. If you want to change up the filling, try adding a handful of shredded pepper jack cheese to the chicken mixture or swap the green enchilada sauce for red if you prefer a deeper, richer flavor. You could even make a breakfast version with scrambled eggs, cheese, and crumbled chorizo.

• Serve them on a platter with lime wedges and fresh cilantro for a prettier presentation.
• Pair them with a cold Mexican lager, a margarita, or even a crisp white wine if you're feeling fancy.
• Keep a stack of napkins nearby because these can get a little messy, especially if you're dipping generously.

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These little bites have become my go to when I want to impress without spending hours in the kitchen. Every time I make them, someone asks for the recipe, and I'm always happy to share because good food is meant to be passed around.

Common Recipe Questions

→ Can I make these ahead and freeze them?

Yes, you can assemble the mini chimis and freeze them unbaked for up to 2 weeks. Fry or bake directly from frozen, adding 1-2 minutes to cooking time.

→ What's the difference between frying and baking these?

Frying creates extra crispiness and takes 4-6 minutes total, while baking is healthier and takes 15-18 minutes. Both methods yield delicious results depending on your preference.

→ How do I prevent the filling from leaking during cooking?

Don't overstuff each wrapper—use about 1 tablespoon cream cheese and 2 tablespoons chicken. Seal the corners tightly with beaten egg wash and ensure the fold is secure before cooking.

→ Can I use rotisserie chicken instead of cooking my own?

Absolutely. Rotisserie chicken is convenient and works perfectly. Simply shred it and mix with the seasonings and enchilada sauce as directed.

→ What dipping sauces pair best with these?

Green enchilada sauce, salsa, sour cream, and ranch dressing all complement these beautifully. You can also serve with lime crema or a spicy queso dip.

→ How do I adjust the heat level?

For milder flavor, reduce jalapeño quantity or substitute with mild green chilies. For extra heat, leave jalapeño seeds in or add a dash of cayenne pepper to the filling.