1In 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,stiring occasionally. Remove form heat; cool slightly.
2In a large bowl, combine the cheese,sour cream and chillies.Stir in beef mixture.Place an egg roll wrapper on work surface wih one point facing you. Place 1/3 cup filing in th center.Fold bottom third of wrapper over filling;fold in sides
3Brush top point with remaining egg white; rollup to seal. Repeat with remaining wrappers and filling (Keep remaining wrappers covered with wax papers to avoid dying out.)
4In a large saucepan, heat oil 1 inches to 375. Fry chimichangas for 1 1/2 minutes on each side or until golded brown. Serve warm with our cream and salsa