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Chimichangas in an Air Fryer Recipe

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★★★★★

4.8 from 92 reviews

This delicious Chimichangas recipe features tender, spiced shredded chicken baked and combined with refried beans, then wrapped in flour tortillas and air fried to crispy perfection. Served with melted Mexican blend cheese and optional toppings like salsa, sour cream, and cilantro, these chimichangas offer a flavorful Tex-Mex meal ready in under an hour, making them an easy and satisfying dinner option.

Ingredients

Scale

Chicken Filling

  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon avocado or olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 cup salsa
  • 1 16-ounce can refried beans

Assembly

  • 6 burrito size flour tortillas
  • 1 1/3 cup shredded Mexican blend cheese
  • Avocado oil spray

To Serve (optional)

  • Greens
  • Salsa
  • Sour cream
  • Cheese
  • Cilantro

Instructions

  1. Make the filling: Preheat the oven to 425°F. Place chicken thighs in a 9×13 casserole dish and drizzle with oil. Sprinkle with cumin, garlic powder, and salt, using tongs to coat all the chicken evenly in oil and seasonings. Arrange chicken in a single flat layer. Spoon salsa over the chicken, spreading it to cover completely.
  2. Bake chicken: Bake the chicken for 25-30 minutes or until the internal temperature reaches 165°F. Remove from oven and let rest a few minutes.
  3. Shred chicken: Use two forks to shred the chicken into bite-sized pieces. Transfer the shredded chicken along with the cooking liquid and salsa to a large bowl. Add refried beans and mix thoroughly to combine the filling.
  4. Preheat air fryer: Preheat your air fryer to 360°F for 3 minutes while you assemble the chimichangas.
  5. Assemble chimichangas: Lay out a tortilla and spoon about 1 1/3 cups of the chicken and bean filling into its center. Sprinkle approximately 1/4 cup shredded cheese over the filling.
  6. Wrap tortillas: Fold the sides of the tortilla over the filling tightly. Then, pull the bottom edge up and over the filling, covering the folded sides. Tuck the bottom edge into the burrito, also tucking in the sides from top and bottom, then fold over the remaining open tortilla to fully encase the filling, securing a tight chimichanga.
  7. Air fry chimichangas: Place two chimichangas folded side down in the preheated air fryer basket. Spray the top of each quickly with avocado oil spray. Cook at 360°F for 6-10 minutes or until golden brown and crispy. Repeat for two more batches to cook all six chimichangas.
  8. Serve or store: Enjoy chimichangas immediately, or store in the refrigerator for up to 4 days. To reheat, microwave for 2 minutes.
  9. Reheat frozen chimichangas: For previously assembled frozen chimichangas, wrap in foil and air fry at 360°F for 18-20 minutes, flipping halfway through. The foil prevents the outside from getting too crispy before the inside is heated through.

Notes

  • Ensure the chicken is fully cooked to 165°F for safety.
  • Wrapping the chimichangas tightly helps prevent filling from spilling during air frying.
  • Use avocado oil spray for a healthier crisp and to avoid sogginess.
  • Customize toppings with your favorite greens, salsa, sour cream, cheese, or fresh cilantro.
  • Make ahead by assembling and freezing chimichangas; follow reheating instructions for best results.

Keywords: chimichangas, air fryer chimichangas, chicken chimichangas, Mexican food, air fryer recipes, easy Tex-Mex, shredded chicken, crispy chimichangas

Find it online: https://victoriablair.com/chimichangas-in-an-air-fryer-recipe/