Air Fryer Chicken Chimichangas
Air Fryer Chicken Chimichangas combine shredded chicken, refried beans, Mexican cheese, and green chiles; air fry at 400°F for 14 minutes until crispy and golden on all sides.
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Method
- 1
Mix chicken, beans, cheese, green chiles, cumin, and chili powder.
- 2
Divide filling between tortillas. Fold in sides, then roll up tightly like a burrito.
- 3
Place seam-side down. Spray all sides generously with oil.
- 4
Air fry at 400°F for 12-14 minutes, flipping halfway, until golden and crispy on all sides.
- 5
Top with sour cream, guacamole, salsa, lettuce, and tomatoes.
Pro tip. The key is rolling them tight — loose chimichangas fall apart. Spray oil generously on all sides for even browning. Seam-side down first so it seals shut. Use leftover rotisserie chicken for fastest prep.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 25 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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