These Air Fryer Chicken Chimichangas deliver every bit of the deep-fried magic of your favorite Mexican restaurant, with a few quick spritz of cooking spray. Golden, crispy tortilla shell filled with spiced chicken, melted Monterey Jack, cheddar, and just enough salsa and green chile to make every single bite completely irresistible.
Pile on the sour cream, guacamole, and a big spoonful of pico de gallo and you have a dinner that feels like a full-on fiesta. These also happen to be fantastic for meal prep since the filling comes together quickly and you can roll them up ahead of time and air fry them fresh when you are ready.
Helpful Tips
- Warm your tortillas first: The 20-30 second microwave step is not optional. Cold tortillas crack and split when you try to fold them, which means your filling ends up on the bottom of your air fryer basket instead of inside the chimichanga. Warm, pliable tortillas roll up tight and hold their shape beautifully.
- Place them seam-side down: Set each chimichanga with the seam facing down in the basket, and do not move them for the first few minutes of cooking. This helps the seam seal as the tortilla crisps up, so you get a tidy, closed package rather than one that unravels mid-cook.
- Do not skip the cooking spray: A generous, even coat of cooking spray on the outside of each chimichanga is what gives you that golden, restaurant-style crisp. If you miss a spot, that section will come out pale and soft rather than crunchy, so take an extra second to make sure all sides are coated.
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Air Fryer Chicken Chimichanga
Ingredients
- 2 cups chicken cooked, shredded
- 1 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- 1/2 cup salsa
- 4 ounce diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 flour tortillas burrito size
- Cooking spray
- Sour cream, guacamole, and salsa or pico de gallo for garnish
Instructions
- In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, diced green chilies, ground cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined.
- Wrap the tortillas in a damp paper towel and microwave for 20-30 seconds, until soft and pliable.
- Spoon some of the chicken mixture onto the center of a tortilla. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the tortilla up to form a tight cylinder. Place each rolled tortilla seam-side down in the air fryer basket. Spray each with cooking spray to help crisp the exterior.
- Air fry at 400°F (200°C) for 12 minutes.
- Serve the chimichangas hot, topped with your desired toppings.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.