Air Fryer Chicken Chimichangas are a healthier version of the classic deep-fried burritos made in the air fryer or baked in the oven. They are a delicious with a dollop of sour cream and salsa and a perfect easy weeknight meal.
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❤️ Why you'll love it
Simple meals: fans of Mexican food will love how easy this recipe is to make!
Easy to adapt: a simple swap of low carb tortilla makes this a recipe that can be be enjoyed by low carb dieters.
Crispy deliciousness: this air fried chicken chimichanga recipe is just as crispy as it's deep fried version and is healthier for you.
🥘 Ingredients
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Shredded chicken: you can use leftover chicken breast or leftover rotisserie chicken.
Shredded cheese: use your favorite cheese, great choices would be a Mexican cheese blend or pepper jack cheese,
Canned diced tomatoes with green chilies: I like to use Rotel brand.
Pickled jalapeños: adds a tang with the heat, can dice them up or leave them whole and adjust the amount used to your own personal preference.
Ground cumin: adds flavor without heat
Flour tortillas: use a large 12" flour tortilla. If making low carb, I recommend the mission carb balance tortilla.
Butter: salted butter adds extra flavor, but use unsalted or olive oil cooking spray if desired.
🔪 Instructions
- In a large bowl combine chicken, cheese, tomatoes, diced jalapeños, and cumin.
- Lay 1 tortilla out on a flat work surface and place ½ cup chicken mixture to the middle of the tortilla.
- Fold in the left and right sides of the tortilla over top of the chicken filling. Roll the bottom edge up and secure the filling, rolling tightly to the top of the tortilla.
- Place chimichangas seam side down in an air fryer basket coated with cooking spray.
- Using a pastry brush, coat the top of the tortillas, sides, and folded ends with melted butter.
- Repeat steps 2-5 for all the tortillas.
- Cook at 400°f for 4 minutes, turn chimichangas over, and brush bottoms with butter. Cook for 4 more minutes, until golden brown.
- Remove from air fryer and and let rest for 5 minutes.
🥄 Equipment
Air fryer
Large bowl
Mixing spoon
Pastry brush
🥫Storage
Refrigerate: in an airtight container in the fridge up to 4 days.
Freeze: in an airtight freezer safe container in the freezer up to 3 months.
Reheat: Reheat thawed chimichangas in the air fryer at 350 degrees for 5-7 minutes, until warmed through.
📖 Variations
- Substitute ground beef for the shredded chicken
- Spray chimichangas with olive oil spray in place of butter
📚 Related Recipes
Homemade Guacamole goes great with all your favorite Mexican recipes!
Green Chicken Enchiladas are another great Tex-Mex style chicken recipe.
These Air Fryer Stuffed Peppers are pure comfort food and perfect for Sunday supper!
Try these 57 Easy Air Fryer Recipes - Appetizers to Dessert.
You have to try this recipe for Air Fryer Baked Potatoes
🍽 Serve with...
Serve with sour cream, salsa, a sprinkle of cilantro and a side of warm homemade refried beans.
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📖 Recipe
Air Fryer Chicken Chimichangas
Equipment
- Silicone pastry brush
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 3 cups cooked chicken breast shredded
- 2 cups shredded cheese
- 1 cup diced tomatoes and green chilies , drained
- 5 slices pickled jalapeños
- 2 teaspoons ground cumin
- 5 large flour tortillas
- 2 tablespoons butter , softened
Instructions
- In a large bowl combine chicken, cheese, tomatoes, diced jalapeños, and cumin.
- Lay 1 tortilla out on a flat work surface and place ½ cup chicken mixture to the middle of the tortilla.
- Fold in the left and right sides of the tortilla over top of the chicken filling. Roll the bottom edge up and secure the filling, rolling tightly to the top of the tortilla.
- Place chimichangas seam side down in an air fryer basket coated with cooking spray.
- Using a pastry brush, coat the top of the tortillas, sides, and folded ends with melted butter.
- Repeat steps 2-5 for all the tortillas.
- Cook at 400°f for 4 minutes, turn chimichangas over, and brush bottoms with butter. Cook for 4 more minutes, until golden brown.
- Remove from air fryer and and let rest for 5 minutes.
Linda Iannone
These were phenomenal! I always wanted to make chimichangas but because of the fact that they are fried, I passed. I added some pepper jack cheese and served with Spanish Rice on the side. We loved them and will definitely keep this in the meal rotation! Thank you for another great recipe.