Description
Crispy restaurant-style chimichangas made in an air fryer for a satisfying meal with less oil. These are great for meal prep and freezer-friendly.
Ingredients
Scale
- 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 cup shredded Mexican blend cheese
- avocado oil spray
Instructions
- Preheat: Preheat the oven to 425F.
- Season: Place chicken thighs in a 9×13 casserole dish, drizzle with oil, and add cumin, garlic powder, and salt.
- Bake: Spoon salsa over the chicken and bake for 25-30 minutes, or until the internal temperature reaches 165F.
- Shred: Remove from the oven, let cool for a few minutes, and shred the chicken using two forks.
- Mix: Add the shredded chicken and cooking liquid to a large bowl, then mix in the refried beans.
- Prepare Air Fryer: Preheat the air fryer at 360F for 3 minutes.
- Assemble: Spoon about 1 1/3 cups filling and 1/4 cup cheese into the center of a tortilla, then wrap tightly into a secure burrito.
- Cook: Place two chimichangas into the air fryer, folded side down, spray with oil, and air fry at 360F for 6-10 minutes until browned and crispy.
Notes
Store un-fried chimichangas in the fridge for up to 4 days or freezer for up to 2 months. To reheat frozen chimichangas, wrap in foil and air fry at 360F for 18-20 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 497 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 95 mg
Keywords: air fryer chimichangas, shredded chicken, Mexican-inspired, freezer friendly, easy dinner