These air fryer chicken chimichangas wrap seasoned chicken and melty cheese in folded flour tortillas, then crisp them without deep-frying. Preheat the air fryer to 375°F (190°C) for 3 minutes, cook for about 12–15 minutes, and flip halfway through. Spoon salsa over them at the table so the tortillas stay crisp.
Ingredients
- 2 cups shredded, fully cooked chicken
- 2 tablespoons thick salsa, plus 1/2 cup for serving
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup shredded Monterey Jack or cheddar cheese
- 4 medium (8-inch) flour tortillas
- 1 tablespoon neutral oil, for brushing
How To Make It
- Preheat the air fryer to 375°F (190°C) for 3 minutes. Meanwhile, stir the chicken, 2 tablespoons salsa, chili powder, and cumin together. Use thick salsa or drain off excess liquid; a wet filling makes the tortillas harder to crisp.
- Warm the tortillas briefly in the microwave, covered with a slightly damp paper towel, until pliable. Divide the chicken mixture and cheese among them, keeping the filling in a compact mound near the center of each tortilla.
- Fold the left and right sides over the filling. Fold the bottom up, then roll each tortilla into a snug, closed parcel rather than a narrow flauta. Set each one seam-side down and lightly brush all over with the oil.
- Arrange the chimichangas seam-side down in the basket with space between them. Cook in batches if needed. Air fry for 12–15 minutes per batch, carefully flipping after about 7 minutes, until golden and crisp. Check the center of the chicken filling with a food thermometer; it should reach 165°F (74°C). If needed, cook a little longer, checking again before serving.
- Let stand for 2 minutes so they are easier to handle, then serve with the remaining 1/2 cup salsa spooned over or alongside.
Tips
Keep the filling modest. About 1/2 cup chicken and 1/4 cup cheese per tortilla leaves room to tuck in the ends. Press the seam closed as you place each chimichanga in the basket, and use tongs to turn it gently so it stays wrapped.
Watch the last few minutes. Air fryers and tortilla thicknesses vary, so start checking for browning near the 12-minute mark. If the outside is browning before the center reaches temperature, lower the heat slightly and continue cooking until the filling is hot enough.
Handle leftovers promptly. Refrigerate within 2 hours and reheat the filling to 165°F (74°C) before eating. For the crispest texture, keep extra salsa separate until serving.
Bring them to the table hot and let everyone add their own salsa.
