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Mini Chimichangas

 Mini Chimichangas
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.
14 ServingsPrep: 1 hour Cook: 15 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.
  • Brush top point with egg white; roll up to seal. Repeat with
  • remaining wrappers and filling. (Keep remaining egg roll wrappers

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Mini Chimichangas (continued)

Directions (continued)

  • covered with waxed paper to avoid drying out.)
  • 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.
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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.