Mini Chimichangas Recipe
Mini Chimichangas Recipe photo by Taste of Home
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Mini Chimichangas Recipe

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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
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: 285 calories, 14g fat (8g saturated fat), 52mg cholesterol, 608mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 16g 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.

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AMANDALEEANN User ID: 6377446 207418
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!"

noel10192001 User ID: 1671681 151215
Reviewed Dec. 21, 2013

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

vbraunie User ID: 5107640 207417
Reviewed Nov. 5, 2013

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

tnhoneypot21 User ID: 132242 207416
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."

sassiesteph19 User ID: 4255339 155103
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!"

lab7137 User ID: 4500500 67736
Reviewed Nov. 19, 2009

"I made these delicious chimichangas the other night. My son liked them also and he is hard to please. Next time I might try to use a hotter taco seasoning because they weren't very spicy, but this is definitely a recipe I will make again!"

annalisa_harmon User ID: 4521665 155102
Reviewed Oct. 27, 2009

"This looks like something I would make!"

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