Chimichangas in the air fryer are just as crispy as deep-frying, minus the extra calories. Plus they are quick and easy to make — perfect for a busy-night dinner. Top with salsa, sour cream, avocado, and cheese.
Ingredients
- vegetable oil: 1 Tbsp
- onion: 0.5 cup (diced)
- cooked chicken: 2 cups (shredded)
- Neufchatel cheese: 0.5 pack (8 ounce pack, softened)
- hot fire-roasted diced green Chilis (such as Ortega®): 1 can (4 ounce can)
- chicken broth: 0.25 cup
- ½ tablespoons chicken taco seasoning mix (such as McCormick®): 1 piece
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- flour tortillas: 6 piece (10 inch)
- Mexican cheese blend: 1 cup (to taste, shredded)
- avocado oil cooking spray:
Metric Conversion
Stages of cooking
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Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
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Heat oil in a medium skillet. Add onion and cook until soft and translucent, 4 to 6 minutes. Add chicken, Neufchâtel cheese, green chiles, chicken broth, taco seasoning, salt, and pepper. Cook and stir until mixture is well combined and Neufchâtel has been evenly incorporated.
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Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chicken mixture down the center of each tortilla and top with a heaping tablespoon of Mexican cheese. Fold the top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
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Air-fry for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air-fry until lightly browned, 2 to 4 minutes more.
