Save My sister showed up one weekend with a tray of these tucked under a towel, still warm from her oven. I bit into one standing in the doorway and didnt bother with small talk after that. The crispy shell crackled, the cream cheese was tangy and bright, and the chicken had just enough kick to make me reach for another before I even swallowed. Shes been making them for every gathering since, and now I do too.
I made a double batch for a birthday party last spring and watched them disappear in under ten minutes. A friend who usually skips anything fried asked for the recipe halfway through her third one. That night I realized these werent just snacks, they were the kind of thing people actually talked about on the drive home.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and the seasoning from the store bought bird adds another layer of flavor without any extra work.
- Green enchilada sauce: This is what keeps the filling moist and gives it that familiar Tex Mex tang, dont skip it or the chicken will taste dry.
- Ground cumin: It brings warmth and a slight earthiness that balances the brightness of the lime and cilantro.
- Garlic powder: I prefer powder over fresh garlic in the filling because it distributes evenly and doesnt create wet spots that can tear the wrapper.
- Smoked paprika: Just a pinch adds a subtle smokiness that makes people wonder what the secret ingredient is.
- Cream cheese, softened: Let it sit on the counter for at least thirty minutes so it mixes smoothly, cold cream cheese will clump and make spreading nearly impossible.
- Jalapeño, seeded and finely diced: Seeding keeps the heat manageable, but if you want more fire, leave in a few seeds or use a serrano instead.
- Fresh cilantro: It cuts through the richness of the cream cheese and ties the whole filling together with a fresh, herbaceous note.
- Green onions: They add a mild onion flavor and a bit of color without overpowering the other ingredients.
- Lime juice: Just half a teaspoon wakes up the cream cheese and keeps it from tasting too heavy.
- Egg roll wrappers: Theyre sturdier than flour tortillas and crisp up beautifully, plus theyre easier to seal without tearing.
- Egg, beaten: This acts like glue for the wrapper edges, brush it on lightly or it will make the seam soggy.
- Cooking oil: For frying, use something neutral like vegetable or canola, for baking, a light brush of oil gives you that golden finish without the mess.
Instructions
- Season the chicken:
- Toss the shredded chicken with the green enchilada sauce and all the spices in a medium bowl until every piece is coated. The mixture should look glossy and smell like cumin and garlic, if it looks dry, add another splash of sauce.
- Mix the cream cheese filling:
- Combine the softened cream cheese, jalapeño, cilantro, green onions, and lime juice in a separate bowl and stir until smooth. Taste it and adjust the lime or jalapeño if you want more tang or heat.
- Assemble the chimis:
- Place an egg roll wrapper on a clean, dry surface with one corner pointing toward you. Spread about a tablespoon of the cream cheese mixture in the center, then top it with two tablespoons of the chicken, keeping everything compact so it doesnt squeeze out when you roll.
- Roll and seal:
- Fold the bottom corner over the filling, tuck in the left and right sides tightly, then roll it up like a burrito. Brush the top corner with beaten egg and press gently to seal, making sure theres no gap or it will leak during cooking.
- Fry or bake:
- To fry, heat about an inch of oil in a deep skillet to 350 degrees F and fry the chimis in batches for two to three minutes per side until theyre golden and crispy, then drain them on paper towels. To bake, preheat your oven to 425 degrees F, arrange the chimis on a parchment lined baking sheet, brush them lightly with oil, and bake for fifteen to eighteen minutes, flipping them halfway through.
- Serve warm:
- Let them cool for just a minute so the filling sets slightly, then serve them with extra green enchilada sauce, salsa, or sour cream on the side. Theyre best eaten while theyre still hot and crispy.
Save One night I served these at a small dinner and my friend who grew up in Arizona said they reminded her of something her grandmother used to make, but smaller and with a little more attitude. That stuck with me because it meant I was doing something right, honoring the flavors without overthinking it.
Making Them Ahead
You can roll these up to six hours in advance and keep them covered with plastic wrap in the fridge until youre ready to cook. Just make sure theyre in a single layer so they dont stick together or the wrappers will tear when you try to separate them.
Adjusting the Heat
If youre serving these to a crowd with mixed spice tolerance, make half the batch with seeded jalapeños and the other half with mild green chiles. Mark them with a toothpick or a small cut in the corner so you can tell them apart once theyre cooked.
Serving Suggestions
These pair beautifully with a cold lager or a lime heavy margarita, and they hold up well on a buffet table for at least twenty minutes before they start to soften. I like to serve them on a wooden board with small bowls of salsa verde, sour cream, and pickled jalapeños so people can build their own dipping experience.
- Add a sprinkle of cotija cheese on top right after they come out of the oven for extra richness.
- Swap the chicken for shredded pork or black beans if you want to change things up.
- Serve them with a simple cabbage slaw on the side to balance the richness and add crunch.
Save Once you make these a few times, youll start tweaking the filling to suit your mood or whatever you have on hand. Thats when they stop being just a recipe and start feeling like yours.
Recipe FAQ
- → 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 the best texture.
- → What can I use instead of egg roll wrappers?
You can use small flour tortillas or wonton wrappers as alternatives. Adjust cooking time accordingly as they may cook faster than egg roll wrappers.
- → How do I keep them crispy after frying?
Place fried chimis on a wire rack instead of paper towels to prevent steam from making them soggy. Keep them in a warm oven until ready to serve.
- → Can I freeze these chimis?
Absolutely. Freeze assembled, uncooked chimis on a baking sheet, then transfer to a freezer bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
- → What dipping sauces work best?
Green enchilada sauce, salsa verde, sour cream, guacamole, or chipotle ranch are all excellent choices. For a spicy kick, try sriracha mayo or hot sauce.
- → How spicy are these chimis?
They have a mild to medium heat level. Seeding the jalapeño keeps them moderate. For more heat, leave some seeds in or add diced serrano peppers.