Easy Air Fryer Chicken and Cheese Chimichangas
Make crispy, satisfying chicken and cheese chimichangas quickly using your air fryer for a crunchy, easy dinner.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4 servings
- Category: Dinner
- Method: Air Frying
- Cuisine: Tex-Mex
- Diet: Low Fat
Ingredients
Scale
- 1 cup cooked, shredded chicken
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup cream cheese, softened
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 4 large flour tortillas (burrito size)
- 1 tablespoon vegetable oil or cooking spray
Instructions
- In a small bowl, combine the shredded chicken, Monterey Jack cheese, cream cheese, cumin, and chili powder. Mix until well combined.
- Place about 1/4 of the filling mixture onto the center of one flour tortilla.
- Fold the sides of the tortilla inward over the filling, then tightly roll the tortilla from the bottom up to create a sealed cylinder. Repeat with the remaining tortillas and filling.
- Lightly spray or brush the outside of each rolled chimichanga with vegetable oil.
- Place the chimichangas in the air fryer basket in a single layer, ensuring they do not touch.
- Air fry at 375 degrees Fahrenheit for 8 to 10 minutes, flipping halfway through, until golden brown and crispy.
- Serve immediately with your preferred toppings.
Notes
- For extra crispiness, you can brush the tortillas with melted butter before air frying.
- You can prepare the filling ahead of time and store it in the refrigerator for up to two days.
- If you do not have cooked chicken, you can cook 4 ounces of raw chicken breast, shred it, and use it in the recipe.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 22
- Cholesterol: 55