Ready in less than an 30 minutes, this Air Fryer Chimichanga Recipe is so easy to throw together! Loaded with shredded Mexican chicken, refried beans and cheese, it gets air fried and then smothered in simple homemade queso. The outside gets just as crispy as baking and is much healthier than the restaurant version!
Sauté onion: Add 1 tbsp of oil to a large skillet and heat over medium high heat. Add in onion and cook for 3-4 minutes or until the onions start to get tender and caramelized.Bloom spices: Add in the remaining 1 tbsp of oil. Stir in oregano, cumin and chili powder and cook for 1-2 minutes.
Stir in tomato sauce and green chilies.
Cook for 1-2 minutes then add in cooked shredded chicken and toss to coat.
Assemble: Lay out the tortillas and top each one with 1/4 cup refried beans, 1/2 cup chicken mixture and 1/4 cup shredded cheese.
Roll them up: Like you would a burrito then brush with oil. You can also spray them with nonstick cooking spray too.
Preheat Air Fryer: To 400 degrees. Spray the metal insert of the air fryer with nonstick cooking spray.Add in the chimichangas seam side down. (I had to cook mine in batches) Cook: For 4 minutes, flip then cook for an additional 4 minutes.
Serve: Immediately with homemade white Queso, shredded lettuce, Pico De Gallo and black olives. Enjoy!
Homemade White Queso
Add all of the ingredients to a medium saucepan. Cook on medium heat whisking occasionally until the cheese is fully melted and the sauce is smooth. Set aside and keep on low until you are ready to serve. The sauce thickens as it sits so feel free to add a splash more milk if needed.
Notes
*Nutrition Information is for one chimichanga. It does not include the Queso.