Air Fryer Chicken Chimichangas
These crispy air fryer chimichangas deliver all the crunch of deep-fried ones without the hassle. Perfect for a quick and satisfying weeknight dinner.
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Servings: 4 pieces
Equipment
- air fryer
Ingredients
- 2 cups Shredded Cooked Chicken
- 1/2 cup Canned Black Beans, drained and rinsed
- 1/2 cup Canned Corn, drained
- 1 cup Shredded Mexican Blend Cheese
- 1/4 cup Cream Cheese, softened
- 1/4 cup Chunky Salsa
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 4 large (10 inch) Flour Tortillas
- Cooking Spray
- Sour Cream, for serving
- Guacamole, for serving
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, mexican blend cheese, softened cream cheese, salsa, cumin, chili powder, garlic powder, and salt. Mix everything together until evenly combined.
- Warm the flour tortillas in the microwave for about 15 seconds to make them pliable. Divide the filling evenly among the 4 tortillas, placing it in the center of each one.
- Fold in the sides of each tortilla, then roll them up tightly from the bottom like a burrito, tucking the edges in as you go. Make sure the seams are sealed well.
- Preheat the air fryer to 380°F (193°C) for 3 minutes.
- Place the chimichangas seam-side down in the air fryer basket. Spray all sides generously with cooking spray.
- Air fry at 380°F for 8 to 10 minutes, flipping halfway through and spraying again with cooking spray, until the tortillas are golden brown and crispy on all sides.
- Let them rest for 2 minutes, then serve with sour cream and guacamole.
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 40g | Protein: 31g | Fat: 19g
Cost: $10