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Crispy Air Fryer Chicken and Cheese Chimichangas

Two golden-brown, crispy Chimichangas on a white plate, one cut open showing shredded chicken and melted cheese filling.
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Make perfectly crispy chimichangas without deep frying. This recipe uses the air fryer for a lighter, satisfying Chicken and Cheese Chimichanga that is ready for your weeknight dinner.

Ingredients

Scale
  • 10 medium flour tortillas
  • 2 cups cooked, shredded chicken
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup cream cheese, softened
  • 1/4 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Cooking spray (for air fryer)

Instructions

  1. In a medium bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, cream cheese, sour cream, chili powder, cumin, and garlic powder. Mix until all ingredients are well combined.
  2. Warm the tortillas briefly in the microwave (about 15 seconds) to make them pliable.
  3. Place about 1/4 cup of the chicken mixture onto the center of each tortilla.
  4. Fold the sides of the tortilla inward over the filling, then tightly roll the tortilla up like a burrito. Secure the seam with a toothpick if necessary.
  5. Lightly spray the outside of each rolled chimichanga generously with cooking spray. This helps achieve a golden, crispy exterior.
  6. Preheat your air fryer to 375°F (190°C).
  7. Place the chimichangas in the air fryer basket in a single layer, ensuring they do not touch. You will need to work in batches.
  8. Air fry for 8 to 10 minutes, flipping them halfway through the cooking time, until they are golden brown and crispy.
  9. Remove the toothpicks before serving. Serve your homemade chimichangas immediately with your favorite toppings.

Notes

  • For an even crispier texture, you can lightly brush the chimichangas with melted butter before spraying with cooking spray.
  • If you prefer a beef filling, substitute the cooked chicken with 2 cups of seasoned ground beef.
  • You can prepare these ahead of time; assemble them, secure with toothpicks, and store them uncooked in the refrigerator for up to 24 hours or freeze them. Cook from frozen by adding a few extra minutes to the air fry time.

Nutrition

Find it online: https://mdlatdmm.com/easy-air-fryer-crispy-chicken-chimichangas/