Ingredients
2 cups shredded cooked chicken breast1 cup shredded Monterey Jack cheese3/4 cup refried beans1/2 cup green enchilada sauce12 egg roll wrappers4 ounces cream cheese, softened1/4 cup diced jalapeno peppersOil for deep-fat frying
Preparation
In a large bowl, mix chicken, cheese, beans and enchilada sauce. With a corner of an egg roll wrapper facing you, spoon 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll chimichangas up tightly, pressing at tip to seal. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chimichangas, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
In a small bowl, mix cream cheese and jalapeno peppers. Serve chimichangas with jalapeno cream cheese.
