Chicken Mini Chimichangas



1 lb. Skinless Boneless Chicken Breasts, cut into strips
1 packet dry ranch mix
2 green onions, finely chopped
Salt and Pepper to taste
1 tsp. garlic powder
3/4 c. water
1 c. sour cream
3 c. grated cheese, colby jack, cheddar, or mozzarella is nice
1 can (4oz) chopped green chilies, optional
1 pkg. egg roll wrappers
1 egg white, lightly beaten
Oil for deep-frying
Salsa and sour cream for serving

In a large skillet, cook chicken, onion, salt and pepper, and garlic powder. Till chicken is no longer pink about 7 minutes. Stir in ranch mix and water. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat; cool slightly. In a large bowl, combine sour cream and cheese. Stir. Place an egg roll wrapper on work surface with one point facing you. Place 1/4 c. mix in the center of roll. Fold from bottom up into a triangle. Brush top point with egg white; roll up to seal. Repeat with remaining filling and wrappers. In a large saucepan, heat 1 inch of oil. 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.