These crispy Air Fryer Chicken Chimichangas deliver restaurant-quality results with just 8 minutes of cooking time. Golden-brown tortillas wrap around seasoned chicken filling, creating a healthier twist on the classic Mexican favorite.
At only 355 calories per serving, you’ll get 28g of satisfying protein while cutting down on oil compared to deep-fried versions. Perfect for busy weeknights when you want that authentic chimichanga crunch without the guilt or mess of traditional frying.
Essential Ingredients
- Chicken Breast: 1½ cups, cooked and shredded into bite-sized pieces
- Flour Tortillas: 4 pieces (8-inch size), room temperature for better folding
- Refried Beans: ¾ cup, helps bind ingredients together
- Cheddar Jack Cheese: 1 cup, freshly shredded for best melting
- Green Chiles: 1 can, undrained for extra flavor
- Taco Seasoning: 1 packet, adds authentic Mexican flavor
- Cooking Oil: 1 teaspoon for sautéing
- Lime: ½, freshly juiced
Step-by-Step Instructions
- Prepare the Filling: Heat oil in a skillet, combine chicken with chilies, taco seasoning, and lime juice until thoroughly heated
- Assemble Chimichangas: Spread beans on each tortilla, add chicken mixture and cheese, then fold sides and roll tightly
- Prep for Air Frying: Lightly coat air fryer basket and chimichanga exterior with cooking spray
- Air Fry to Perfection: Cook at 400°F for 7-8 minutes, flipping halfway for even browning
- Garnish and Serve: Top with sour cream, fresh pico de gallo, and cilantro for extra freshness
Cooking Success Tips
Want super-crispy chimichangas? Pat your tortillas dry with paper towels before filling them. This little step makes a big difference! Also, don’t skip the cooking spray – it helps create that gorgeous golden-brown crust we all love. If your tortillas crack while rolling, warm them for 10-15 seconds in the microwave to make them more flexible.
Easy Substitutions
No worries if you need to switch things up! You can use rotisserie chicken to save time, or leftover turkey works great too. Not a fan of refried beans? Black beans or pinto beans taste amazing. For a lighter version, try low-fat cheese and whole wheat tortillas. Prefer it spicier? Mix some diced jalapeños with your green chilies!
Serving Ideas
Make taco night extra special! Set up a fun topping bar with the suggested sour cream, pico de gallo, and cilantro, plus some extras like guacamole, shredded lettuce, and hot sauce. A side of Mexican rice or corn salad rounds out the meal perfectly. Want to get fancy? Drizzle some warm queso over your chimichanga just before serving!
Storage Tips
Made too many? These chimichangas stay tasty in the fridge for up to 3 days. Just wrap them in foil and reheat in your air fryer at 350°F for 3-4 minutes. They’ll crisp right back up! You can also freeze them for up to 2 months – just wrap each one in plastic wrap, then foil. Reheat straight from frozen at 350°F for 8-10 minutes.
Air Fryer Chicken Chimichangas
Equipment
- Air Fryer
- Large nonstick skillet
Ingredients
Main Ingredients
- 1 tsp Cooking Oil
- 1 1/2 cups Cooked Chicken Breast shredded
- 1 can Chopped green chiles undrained
- 1 packet Taco Seasoning
- 1/2 Lime juiced
- 4 flour tortillas 8-inch
- 3/4 cup Refried Beans
- 1 cup Cheddar jack cheese shredded
For Serving
- Sour Cream for serving
- Pico de Gallo for serving
- Fresh Cilantro for serving
Instructions
- In a large nonstick skillet, heat oil over medium heat. Add chicken, chilies, taco seasoning, water, and lime juice, stirring to coat. Cook 4-5 minutes, stirring frequently, until chicken is heated through.
- Place a tortilla on a work surface, and spread 3 tablespoons of the refried beans in the middle. Top with about 1/4 of the chicken mixture (¾ cup) and sprinkle with 2 tablespoons of cheese.
- Fold sides of tortilla in. Fold bottom over filling and sides, then roll up tightly. Set aside, seam side down, and repeat with remaining tortillas.
- Lightly spray the inside of the air fryer basket with cooking spray, as well as the outside of each filled tortilla.
- Place 2 chimichangas, seam side down, in the basket, and cook at 400 degrees F for 7-8 minutes, flipping halfway through, until lightly browned and heated through. Repeat cooking with remaining chimichangas.
- Serve with sour cream, pico de gallo, and cilantro.
