How to Make Chimichangas in an Air Fryer
As the cool breeze begins to swirl around my cozy kitchen, I find myself reminiscing about the delightful evenings spent with family, gathering over plates filled with golden, crispy chimichangas. The aroma of spices mingling with savory chicken fills the air, wrapping around us like a warm hug. This recipe for Air Fryer Chimichangas brings all that nostalgia back — it’s a comforting, savory dish perfect for an easy weeknight dinner or a cheerful gathering with friends. Believe me, you’ll want to save this one for later!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights.
- Crispy and golden without deep frying, thanks to the air fryer.
- Family-friendly, with flavors that please even the pickiest eaters.
- Versatile recipe that allows for bold, personalized flavors and toppings.
- Packed with protein and fiber, making for a filling meal.
What You’ll Need
Gather these simple ingredients to make your Air Fryer Chimichangas:
- 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
- 6 burrito size flour tortillas
- 1 + 1/3 cup shredded Mexican blend cheese
- Avocado oil spray
- Serve with: greens, salsa, sour cream, cheese, cilantro, etc.
Let’s Make It Together
Make the Filling:
- In a large skillet over medium-high heat, warm the avocado or olive oil. When it’s shimmering, add the boneless skinless chicken thighs. Let them sear until they are golden brown on all sides, about 5 to 7 minutes.
- While the chicken cooks, mix together the ground cumin, garlic powder, and salt in a small bowl. Sprinkle this fragrant blend over the chicken, ensuring every piece is coated.
- Pour in the salsa, giving it a stir to combine. Cover the skillet and reduce the heat to medium-low. Allow the chicken to simmer until fully cooked, approximately 15-20 minutes. Once done, shred the chicken using two forks in the skillet.
- Stir in the refried beans, mixing everything until well-combined and heated through. Remove the skillet from the heat, and let the filling cool slightly.
Make the Chimichangas:
- Lay out a burrito-sized flour tortilla on a clean surface. Spoon a generous amount of the chicken and bean mixture onto the center of the tortilla. Top it with a handful of shredded Mexican blend cheese.
- Fold the sides of the tortilla over the filling, then roll it from the bottom up to form a tightly wrapped chimichanga.
- Repeat this process until all the tortillas are filled.
- Lightly spray the air fryer basket with avocado oil spray. Place the chimichangas seam-side down in a single layer, ensuring they are not overcrowded.
- Lightly spray the tops of the chimichangas with avocado oil spray for an extra crispiness. Air fry at 370°F for 12-15 minutes, or until they are golden brown and crispy, turning them halfway through for even cooking.
- Once golden, remove from the air fryer and allow them to cool slightly before serving.
Delicious Variations to Try
- Spicy Zesty Chimi: Add diced jalapeños or a sprinkle of chili powder to the chicken mixture for a kick of heat.
- Vegetarian Delight: Swap out chicken for black beans and grilled vegetables for a delicious meatless option.
- Creamy Avocado Twist: Mix in diced avocado or a dollop of cream cheese into the filling for a rich creaminess.
- Loaded Toppings: Top with zesty lime crema, fresh guacamole, or pickled onions to elevate your dining experience.
Chef Emma’s Helpful Tips
- Make-ahead: You can prepare the filling in advance and store it in the fridge for up to two days before assembling the chimichangas.
- Freezing: These chimichangas freeze beautifully for up to three months. Just air fry from frozen, adding a few extra minutes to the cooking time.
- Topping tricks: Experiment with different toppings like fresh cilantro, diced tomatoes, or jalapeños to suit your taste.
- Slicing ease: For easy slicing, let the chimichangas rest for a couple of minutes after air frying before cutting into them.
Nutrition Information per Serving
- Serving Size: 1 chimichanga
- Calories: 450
- Carbohydrates: 30g
- Sugar: 2g
- Fat: 25g
- Protein: 30g
- Sodium: 800mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the chicken filling a day in advance for a quicker assembly.
Can I use different ingredients?
Yes, feel free to substitute with your favorite proteins or use different beans and vegetables for a twist on the classic.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.
How long does it last?
These chimichangas are best enjoyed fresh but can be stored and reheated as mentioned above.
A Cozy Closing Note
There’s something incredibly comforting about biting into a crispy chimichanga filled with tender, flavorful chicken and creamy beans. This recipe not only warms the soul but also brings loved ones together over a delicious meal. Whether it’s an easy weeknight dinner or a fun family gathering, Air Fryer Chimichangas make any occasion feel special. Save this How to Make Chimichangas in an Air Fryer to your dinner inspiration board so it’s ready when you need a cozy treat! Happy cooking!
Air Fryer Chimichangas
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Protein-rich
Description
Delicious, crispy chimichangas filled with savory chicken and refried beans, made easily in an air fryer.
Ingredients
- 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
- 6 burrito size flour tortillas
- 1 + 1/3 cup shredded Mexican blend cheese
- Avocado oil spray
- Serve with: greens, salsa, sour cream, cheese, cilantro
Instructions
- Warm the avocado or olive oil in a large skillet over medium-high heat. When it’s shimmering, add the boneless skinless chicken thighs and sear until golden brown, about 5 to 7 minutes.
- Mix together the ground cumin, garlic powder, and salt in a small bowl. Sprinkle this blend over the chicken.
- Pour in the salsa and stir to combine. Cover the skillet and reduce heat to medium-low. Allow chicken to simmer until fully cooked, approximately 15-20 minutes.
- Shred the chicken using two forks in the skillet.
- Stir in the refried beans until well-combined and heated through. Let the filling cool slightly.
- Lay out a tortilla and spoon a generous amount of the chicken and bean mixture onto the center. Top with shredded cheese.
- Fold the sides over the filling, then roll from the bottom up to form a chimichanga.
- Repeat the process for all tortillas.
- Spray the air fryer basket with avocado oil. Place chimichangas seam-side down, ensuring they’re not overcrowded.
- Spray the tops of the chimichangas lightly with avocado oil. Air fry at 370°F for 12-15 minutes, or until golden brown and crispy, turning halfway through.
- Remove from the air fryer and allow to cool slightly before serving.
Notes
Make-ahead filling can be stored in the fridge for up to two days. These chimichangas freeze beautifully for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
