Air Fryer Chimichangas: Crispy, Quick, and Easy to Make
If you’re as obsessed with crispy, easy comfort food as I am, then these Air Fryer Chimichangas are about to rock your dinner game. They deliver golden, crunchy tortilla perfection with a creamy, zesty chicken filling in just 35 minutes. Perfect for those hectic weeknights when you want big flavor but don’t have all night to spend in the kitchen.
Air frying takes traditional deep-fried chimichangas to a whole new level. It’s faster, healthier, and mess-free. No popping oil splatters, no babysitting a pan—just roll, spray, and let your air fryer work its magic. Trust me. Once you make these, you’ll never go back to the old way of doing things.
Why This Air Fryer Chimichangas Is a Game-Changer
- Quick cooking time: Traditional fried chimichangas can take over an hour with all the prep and frying. These are done in just 35 minutes start to finish.
- Hands-off cooking: The air fryer handles the toughest part—crisping the tortillas—while you prep sides or relax.
- Less mess: No greasy splatter or cleanup. The air fryer keeps things clean and simple.
- Healthier: Same crunch you’re craving but with way less oil.
- Consistent results: Evenly crisped chimichangas, every single time. No guesswork needed.
Equipment You’ll Need for This Air Fryer Chimichangas
Using the right tools ensures the best results! Here’s everything you’ll need for this recipe:
- Air fryer: Any model works, but I recommend one with a basket large enough to fit 2-3 chimichangas without overcrowding. Set it to 400°F.
- Large skillet: For softening your tortillas and cooking the filling.
- Cooking spray: Use avocado oil spray for added flavor and to help get that perfectly golden tortilla crust.
Pro tip: If you’re in the market for an air fryer, look for one with a “reheat” function—you can use it to crisp up leftovers perfectly the next day!
Simple Ingredients for Air Fryer Chimichangas
Part of what makes these crispy chimichangas in air fryer so great is the short, pantry-friendly ingredient list. Let’s talk about the key players:
- Shredded cooked chicken: Rotisserie chicken is the ultimate time-saver here. You can shred it in seconds and it’s packed with flavor.
- Neufchâtel cheese: It’s slightly lighter than cream cheese but just as creamy. Don’t have it? Regular cream cheese works too.
- Hot fire-roasted green chiles: These add smoky heat. Want less spice? Opt for mild canned green chiles instead.
- Flour tortillas: Look for 10-inch tortillas—sturdy enough to hold the filling but still soft enough to fold easily.
My tip: Keep shredded Mexican cheese blend on hand; it melts quickly and adds that gooey factor we all love.
Air Fryer Chimichangas Recipe Details
- Servings: 6 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Air Fryer Chimichangas Ingredients
- 1 tablespoon vegetable oil
- ½ cup diced onion
- 2 cups shredded cooked chicken
- ½ (8 ounce) package Neufchâtel cheese, softened
- 1 (4 ounce) can hot fire-roasted diced green chiles
- ¼ cup chicken broth
- 1 ½ tablespoons chicken taco seasoning mix
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 (10 inch) flour tortillas
- 1 cup shredded Mexican cheese blend
- Avocado oil cooking spray
How to Make Air Fryer Chimichangas
- Preheat your air fryer to 400°F (200°C).
- Warm a skillet over medium heat, add vegetable oil, and sauté diced onion for 4-6 minutes until soft and fragrant.
- Add shredded chicken, Neufchâtel cheese, green chiles, chicken broth, taco seasoning, salt, and pepper. Stir until the cheese is melted and the mixture is creamy and well-blended.
- Heat tortillas in a skillet or directly over a gas burner until soft and pliable.
- Spoon ⅓ cup of the chicken mixture into the center of each tortilla. Sprinkle a generous tablespoon of shredded cheese on top.
- Fold the tortilla: tuck in the top and bottom, then roll tightly into a burrito shape.
- Mist the chimichangas with avocado oil cooking spray and place them seam-side down in the air fryer basket. Cook for 4-6 minutes.
- Flip the chimichangas, mist again, and cook for another 2-4 minutes until golden and crispy.
Jake’s Tips for the Best Air Fryer Chimichangas
- Don’t overfill: Too much filling can cause the chimichangas to burst open during cooking.
- Wrap tightly: Rolling them snugly keeps the filling in place and gives you that classic burrito look.
- Batch cook: If your air fryer is small, cook in batches, leaving space between each chimichanga for airflow.
- Reheat directly in the air fryer: Leftovers crisp up beautifully in about 3 minutes at 350°F.
- Make ahead: Assemble the chimichangas earlier in the day, then spray and air-fry them fresh at dinnertime.
Easy Variations for Air Fryer Chimichangas
- Beef it up: Swap chicken for seasoned ground beef or shredded brisket.
- Vegetarian option: Use black beans or pinto beans with sautéed bell peppers and onions.
- Spice it up: Add chopped jalapeños to the filling or drizzle with chipotle hot sauce before serving.
- Breakfast style: Fill with scrambled eggs, crumbled sausage, and cheese for a morning twist.
Air Fryer Chimichangas FAQs
How do I prevent the tortillas from cracking?
Warm the tortillas before filling them. Heating makes them pliable and easier to roll without tearing.
Can I make these ahead of time?
Absolutely! You can prep the filling and assemble the chimichangas earlier in the day, then air-fry when ready to eat.
What’s the best way to reheat leftovers?
The air fryer is your best bet. Heat at 350°F for 2-3 minutes to restore crispiness.
Can I freeze these?
Yes! Freeze assembled and uncooked chimichangas wrapped in foil. Cook from frozen, adding a few extra minutes to the air fryer time.
What other fillings can I use?
Anything you love! Pulled pork, refried beans, or even leftover chili make fantastic options.
You’ve got this! Once you try these Air Fryer Chimichangas, you’ll see how easy weeknight dinners can be. Have any favorite shortcuts or hacks? Share them in the comments—I’d love to hear!
Air Fryer Chimichangas
Ingredients
Method
- Preheat your air fryer to 400°F (200°C).
- Warm a skillet over medium heat, add vegetable oil, and sauté diced onion for 4-6 minutes until soft and fragrant.
- Add shredded chicken, Neufchâtel cheese, green chiles, chicken broth, taco seasoning, salt, and pepper. Stir until the cheese is melted and the mixture is creamy and well-blended.
- Heat tortillas in a skillet or directly over a gas burner until soft and pliable.
- Spoon ⅓ cup of the chicken mixture into the center of each tortilla. Sprinkle a generous tablespoon of shredded cheese on top.
- Fold the tortilla: tuck in the top and bottom, then roll tightly into a burrito shape.
- Mist the chimichangas with avocado oil cooking spray and place them seam-side down in the air fryer basket. Cook for 4-6 minutes.
- Flip the chimichangas, mist again, and cook for another 2-4 minutes until golden and crispy.
Notes
Written by Jake
Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.
