Mini Chicken Chimis Jalapeño Cream

The first time I made these mini chimis was for a last-minute Super Bowl gathering when I realized I'd forgotten to pick up appetizers. I raided my fridge and found leftover rotisserie chicken, a block of cream cheese, and a package of egg roll wrappers I'd bought for who knows what. My friends stood around the kitchen island, snagging them hot from the cooling rack, burning their fingers and reaching for more. Now they're the most requested item at every game night, and I always keep egg roll wrappers in the freezer just in case.

Last summer my sister asked me to bring appetizers to her backyard fiesta, and I made these for the first time outside my own kitchen. Her neighbor, who's actually from Texas, kept hovering around the platter asking what I'd put in the filling. When I told him the cream cheese trick, he nodded solemnly and said that's exactly what his grandmother used to do, but she'd never tell anyone her secret. Now every time I make them, I think about how recipes have this way of traveling and finding their way to us in the most unexpected moments.

Ingredients

• Shredded chicken breast: Rotisserie chicken works beautifully here and saves so much time, or use leftover roasted chicken
• Green enchilada sauce: This is what gives the filling that signature tangy depth and keeps everything incredibly moist
• Cream cheese: Must be fully softened so it blends into a silky, spreadable mixture without any lumps
• Fresh jalapeño: Adjust the heat to your preference and always taste the cream cheese mixture before assembling
• Egg roll wrappers: Keep them covered with a damp towel while you work so they don't dry out and crack

Instructions

Mix the chicken filling:

Combine the shredded chicken with green enchilada sauce and all those spices in a bowl until every piece is coated and fragrant

Prepare the cream cheese:

Beat the softened cream cheese until smooth, then fold in the diced jalapeño, cilantro, green onions, and that squeeze of fresh lime juice

Assemble the chimis:

Lay out wrappers and spread a thin layer of cream cheese, top with chicken, then fold like a burrito, sealing with egg wash

Cook them up:

Fry in hot oil until golden and crispy, or brush with oil and bake at 425°F until they're beautifully browned all over

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My daughter helped me make these for her class party, and she insisted on making tiny faces with the excess wrapper dough. None of the kids noticed the jalapeño heat, just the creamy, cheesy goodness inside, and the platter came home empty. That's when I knew this recipe was a keeper for all ages, not just the adults who appreciate the extra kick.

Making Them Ahead

You can assemble the entire batch and freeze them uncooked on a baking sheet, then transfer to a bag once solid. They go straight from freezer to fryer or oven, just add a couple extra minutes to the cooking time.

Frying Versus Baking

Frying gives you that restaurant-style crunch and golden color, but baking yields surprisingly crispy results with way less mess. Either way, let them rest for a couple minutes before serving so the filling sets up slightly.

Serving Ideas

Set up a dipping bar with extra green enchilada sauce, sour cream, and a chunky pico de gallo. They're also incredible alongside a cold beer or shaken into margaritas for the full Tex-Mex experience.

• Cut larger egg roll wrappers in half for bite-sized party portions
• Mix shredded pepper jack into the chicken filling for extra melty goodness
• Keep finished chimis warm in a 200°F oven while you finish the batch

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There's something deeply satisfying about biting into that first crispy chimi, the steam escaping, the creamy filling hitting your tongue. Make them for the people you love, and watch them become part of your story too.

Recipe Questions & Answers

→ How can I adjust the spiciness of the chimis?

To make these milder, simply reduce the amount of jalapeño or remove all the seeds and membranes. For an even milder option, you can substitute the jalapeño with a mild green chili. If you prefer more heat, leave some seeds in or add a pinch of cayenne pepper to the chicken mixture.

→ Can I use pre-cooked chicken for this dish?

Absolutely! Using pre-cooked chicken, such as rotisserie chicken, is a fantastic time-saver. Just shred or dice it and proceed with the instructions for mixing with the seasonings and enchilada sauce.

→ What are some good dipping sauces to serve with these?

These are wonderfully versatile. Classic options include extra green enchilada sauce, salsa, guacamole, or sour cream. For a different twist, try a creamy avocado ranch or a tangy chipotle dipping sauce.

→ Can these chimis be made ahead of time?

Yes, you can assemble the chimis ahead of time. Store them in a single layer on a parchment-lined baking sheet, covered, in the refrigerator for up to 24 hours. You can also freeze uncooked chimis for up to a month; bake or fry directly from frozen, adding a few extra minutes to the cooking time.

→ Are there any substitutions for egg roll wrappers?

While egg roll wrappers provide the ideal crispness, you could experiment with spring roll wrappers, though they might be thinner and require careful handling. Small flour tortillas could also work, creating more of a traditional mini burrito, but the texture would be softer rather than crispy.

→ Can I add cheese to the filling?

Certainly! For extra richness and flavor, you can add about 1/4 to 1/2 cup of shredded Monterey Jack, cheddar, or a Mexican blend cheese to the chicken mixture before filling the wrappers.