This delicious how to make chimichangas in an air fryer comes together in about 30 minutes and is quick and easy for a weeknight meal that your family will love! Switch up the fillings to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Seriously, there’s nothing better than a crispy, golden chimichanga stuffed with flavorful goodness, right?
Ingredient Breakdown
- 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 Cups Shredded Mexican Blend Cheese
- Avocado Oil Spray
Let’s Get Cooking!
Make the Filling:
Cook the chicken: In a large skillet, heat the avocado oil over medium heat. Add the boneless skinless chicken thighs and cook for about 5-7 minutes on each side, until they’re golden and cooked through. The smell of chicken sizzling in the pan is just bliss, isn’t it?
Season: Once the chicken is cooked, sprinkle in the ground cumin, garlic powder, and salt. Stir it all around, oh, you’ll want to scrape the yummy bits off the bottom of the pan for added flavor!
Shred the Chicken: Remove the chicken from the skillet and let it cool slightly. Then, shred it with two forks or chop it up, whatever feels right!
Mix it Up: In a large mixing bowl, combine the shredded chicken with salsa, refried beans, and half of the shredded cheese, this mixture should be packed with flavor!
Make the Chimichangas:
Assemble the Chimichangas: Scoop about a 1/3 cup of the filling onto the center of each tortilla. Fold the sides over the filling, then roll it up tightly from the bottom to make a neat little package.
Prep for Air Frying: Lightly spray the outside of each chimichanga with avocado oil spray to help them crisp up beautifully in the air fryer.
Air Fry Time: Pre-heat your air fryer to 400°F. Place your chimichangas in a single layer, leaving enough space between them to allow air to circulate. Cook them for about 10-12 minutes, flipping halfway through, until they are golden brown and crispy. Keep an eye on them, each air fryer is a little different!
Why I Love This Recipe
This is my go-to recipe when I need something hearty and comforting on a busy weeknight. Chimichangas are the ultimate comfort food, and what I love most about them is their versatility, you can use whatever you’ve got on hand! I mean, last Tuesday when I made this, I had some leftover veggies and a bit of taco meat, threw that in, and wow, my family was thrilled!
And the best part is, they’re custom-built for any of my sauce-loving crew. You know how it is, everyone can go crazy with their toppings, making it feel like a mini fiesta right at home!
If you loved this recipe, be sure to check out my Air Fryer Taco Bombs, my Air Fryer Broccoli Cheddar Poppers, or my Fried Macaroni and Cheese Balls!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes! It’s perfect for those hectic nights when you need something hearty but don’t have hours to spend in the kitchen. Seriously, it’s like a hug in tortilla form.
Customizable
Use whatever ingredients you have lying around! This means you can tailor the flavors to suit your family. Got some leftover steak? Toss that in! Or how about some beans and rice? All can be transformed into these delightful bundles.
Comfort Food
These chimichangas are loaded with tons of flavor. The crispy tortilla, the melty cheese, and the savory filling create a comforting meal that just feels good. Plus, who doesn’t love something they can dip in salsa or sour cream?
Serving and Storage Tips
Serving Suggestions
Serve these air fryer chimichangas with a side of fresh greens or a mixed salad. I love offering a small bowl of salsa, sour cream, or guacamole to amp up the flavor even more. Pile on the cheese and cilantro because, why not?
Storage
Leftovers? No problem! These chimichangas will keep in the refrigerator for about 3-4 days. Just make sure they’re in an airtight container so they don’t dry out.
Reheating Instructions
Reheat in the air fryer at 350°F for about 5-7 minutes they’ll crisp back up beautifully! You can also pop them in the microwave, but let’s be honest; how can you beat that air-fried crisp?
Freezer Friendly?
Yes, these chimichangas are also freezer-friendly! Just let them cool completely, and then wrap them tightly before placing them in a zip-top bag. Freeze for up to 3 months when you’re ready, just cook from frozen in the air fryer, adding a few extra minutes to the cook time.
So there you have it your go-to recipe for crispy, delicious air fryer chimichangas that are sure to please everyone in your family! Whether you’re making them for Taco Tuesday or just a fun weeknight dinner, I know you’ll love how simple and satisfying they are. Happy cooking! Follow us on Pinterest for daily meal inspiration!
Air Fryer Chimichangas
Ingredients
Method
- In a large skillet, heat the avocado oil over medium heat.
- Add the boneless skinless chicken thighs and cook for 5-7 minutes on each side until golden and cooked through.
- Once cooked, sprinkle in ground cumin, garlic powder, and salt, stirring to combine.
- Remove chicken from the skillet, let cool slightly, then shred with forks or chop.
- In a large bowl, combine shredded chicken with salsa, refried beans, and half of the shredded cheese.
- Scoop about 1/3 cup of the filling onto the center of each tortilla.
- Fold the sides over the filling, then roll tightly from the bottom.
- Lightly spray the outside of each chimichanga with avocado oil spray.
- Preheat air fryer to 400°F. Place chimichangas in a single layer, leaving space between them.
- Cook for 10-12 minutes, flipping halfway through, until golden brown and crispy.