Mini Chimichangas Recipe
Mini Chimichangas Recipe photo by Taste of Home

Mini Chimichangas Recipe

Read Reviews
4.5 7 7
Publisher Photo
Wish your guests ""Feliz Navidad" with this south-of-the-border specialty! Hearty enough to serve as a meal, these flavorful and filling wraps draw raves whenever I serve them.
TOTAL TIME: Prep: 1 hour Cook: 15 min.
MAKES:14 servings
Test Kitchen Approved
TOTAL TIME: Prep: 1 hour Cook: 15 min.
MAKES: 14 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 envelope taco seasoning
  • 3/4 cup water
  • 3 cups (12 ounces) shredded Monterey Jack cheese
  • 1 cup (8 ounces) sour cream
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 package (1 pound) egg roll wrappers (14 count)
  • 1 egg white, lightly beaten
  • Oil for deep-fat frying
  • Salsa and additional sour cream

Nutritional Facts

1 each calculated without additional salsa and sour cream equals 285 calories, 14 g fat (8 g saturated fat), 52 mg cholesterol, 608 mg sodium, 23 g carbohydrate, 1 g fiber, 16 g protein.


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.
  2. In a large bowl, combine the cheese, sour cream and chilies. Stir in beef mixture. Place an egg roll wrapper on work surface with one point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides.
  3. Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.)
  4. In a large saucepan, heat 1 in. of oil to 375°. Fry chimichangas for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with salsa and sour cream. Yield: 14 servings.
Originally published as Mini Chimichangas in Country Woman Christmas Annual 2004, p33

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Mini Chimichangas

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 3, 2014

"Tasty and so cute! My mom and I made these recently and were very pleased with the results. Make sure to let the filling cool. We were a little hasty, the filling melted through the wraps on a couple of chimis. I will make these again!"

Reviewed Dec. 21, 2013

"It is not Christmas with chimichangas for dinner. We serve them as an appetizer. AMAZING!!"

Reviewed Nov. 5, 2013

"Can you make ahead and freeze? If so would you cook them first?"

Reviewed Feb. 3, 2012

"These were so good and simple to make. We have a cookout once a week so I made them for a trial run. We served them with added sour cream and salsa. Also served mexican rice with them. Made a perfect meal. I am thinking of making mini versions for the superbowl. Could add other things if you'd like. Would be good with black olives and jalapenos if you wanted spicy. Thanks for the great recipe."

Reviewed Jul. 21, 2011

"Love this recipe. I made it for a pot luck and it was a hit! We'll be having these for dinner next week!"

Loading Image