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Platter of air fryer chimichangas with crema on top
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Air Fryer Chimichangas

These air fryer chimichangas are crispy and delicious, with juicy salsa chicken, refried beans, and melty cheese. No deep fryer needed!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: air fryer chimichangas, chicken chimichangas, chicken chimichangas recipe
Servings: 4 servings
Calories: 494kcal
Author: Alyssa

Ingredients

For the salsa chicken:

  • ¾ pound boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • ½ cup mild red salsa
  • ¼ cup water

To assemble:

  • 4 flour tortillas
  • 1 ⅓ cups refried beans
  • 1 cup shredded cheddar cheese
  • 4 tablespoons sliced green onions
  • ¼ cup vegetable oil

To Serve:

  • Guacamole
  • Mexican crema or sour cream thinned with a bit of milk

Instructions

For the chicken:

  • Add the chicken thighs, salt, salsa, and water to the bowl of an instant pot. Stir to coat the chicken.
  • Seal the instant pot and cook on high pressure for 10 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any remaining pressure.
  • Transfer the chicken to a cutting board and shred it with a fork.

To assemble:

  • Preheat an air fryer to 400 degrees F.
  • Spread 1/3 cup refried beans in the center of one tortilla. Top the beans with ¼ shredded chicken followed by ¼ cup shredded cheddar cheese, and 1 tablespoon sliced green onion. Wrap the filling in the tortilla burrito style. Repeat with the remaining tortillas and filling ingredients.
  • Brush the chimichangas with vegetable oil and arrange them in a single layer in the basket of the air fryer. Cook for 4 minutes. Flip. Cook for an additional 4 minutes.
  • Serve with guacamole and Mexican crema, or sour cream thinned with a bit of milk.

Notes

  • If you do not have an Instant Pot: Preheat the oven to 425°F and line a baking sheet with parchment paper. Rub the chicken with kosher salt, salsa, and a tablespoon or so of olive oil (leave the water out). Bake for 25 minutes. Transfer the chicken to a cutting board and shred it with a fork.
  • If you do not have an air fryer: Preheat the oven to 400°F and line a baking sheet with parchment paper. Brush the chimichangas with vegetable oil, arrange them on the prepared baking sheet (seam side down), and bake for 20 minutes or until golden brown.

Nutrition

Calories: 494kcal | Carbohydrates: 27g | Protein: 29g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1738mg | Potassium: 368mg | Fiber: 5g | Sugar: 5g | Vitamin A: 586IU | Vitamin C: 2mg | Calcium: 292mg | Iron: 3mg