Enjoy delicious, easy to make air fryer chicken chimichangas, with chicken, salsa, black beans & cheese! They cook in 10 minutes, using an air fryer!
I came up with this delicious recipe for air fryer chicken chimichangas while experimenting with our Cosori air fryer. I bought it using some gift cards I was given this summer, and have been having fun trying recipes using it, ever since!
NOTE: If you don’t have an air fryer, see my note at the bottom of the page for baking directions.
The first time I tried making chimichangas, it did NOT go well! I cooked them too long in the air fryer, and they came out ultra crispy, and hard as bricks! NO GOOD! Needless to say, I kept experimenting, until I got it right with this version, so I want to share it with you.
The chimichangas are very filling, and are stuffed with shredded chicken (homemade or rotisserie), black beans, jack cheese, spices and salsa, mixed with sour cream (or plain Greek yogurt).
Scroll Down for A Printable Recipe Card At The Bottom Of The Page
Prepare The Chimichanga Filling
Stir the shredded cooked chicken, grated jack cheese, salsa, black beans, spices, and sour cream (or plain Greek yogurt) together, in a large bowl. Season the chicken to taste with salt and pepper, and then stir until the ingredients are fully combined.
Filling The Tortillas
Fill the chimichangas one at a time, by spraying one side of a flour tortilla with non-stick cooking spray. Lay the sprayed side DOWN on a flat surface, and spoon the chicken chimichanga filling down the middle of the tortilla.
Roll the tortilla TIGHTLY around the filling, tucking in the edges, if desired. You MUST roll these tightly, so they don’t unroll during the air frying. Place them seam side DOWN, and repeat process for the remaining tortillas.
Here are all eight of the air fryer chimichangas, ready to be cooked. Once they are filled and rolled, the cooking oil sprayed side is now on the outside. This cooking spray is what will help the tortillas to crisp up in the air fryer.
Cook The Chimichangas
Preheat your air fryer to 370° F. This usually takes about 5 minutes. Place 4 chimichangas (seam side down) into the basket of the air fryer.
Cook the air fryer chicken chimichangas in two batches, because you don’t want to overcrowd them.
Let the chimichangas cook for 9-10 minutes, or until they are lightly browned and crispy on the outside. I recommend checking them at 8 minutes, because temps can vary quite a bit in these appliances.
Serve The Air Fryer Chicken Chimichangas
Once they are done (to your liking, color-wise), they’re ready to serve! Carefully remove the chimichangas from the air fryer, and add the remaining ones to the basket to cook them, too!
Place the the air fryer chicken chimichangas on individual plates, when you’re ready to eat. Garnish them with some salsa and a dollop of sour cream, for added color and flavor!
I sincerely hope that you enjoy these air fryer chicken chimichangas! We’ve had them several times already, and really love them! They are at their best when served immediately (while really crispy), but can be reheated in the air fryer or in a microwave.
NOTE: If you do not own an air fryer, you can still make these! Prepare the chimichangas exactly as written. Bake the chimichangas in a preheated 400° F. oven for about 20-25 minutes, until they are golden brown. Garnish and serve!
Looking For More Mexican Food Recipes?
You can find all of my Mexican food recipes in the Recipe Index, located at the top of the page. Several you might enjoy include:
- Grilled Fish Tacos with Baja Sauce
- Chicken Black Bean Quesadilla
- Shredded Pork Smothered Burritos
- Chicken Taco Salad Bowl
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Enjoy delicious, easy to make air fryer chicken chimichangas, with chicken, salsa, black beans & cheese! They cook in 10 minutes, using an air fryer!
- 1½ cups cooked, shredded chicken breast
- 1 cup canned black beans , rinsed and drained
- 1¼ cups jack cheese, shredded
- ⅓ cup salsa
- ⅓ cup light sour cream OR plain Greek yogurt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- salt/pepper, to taste
- 8 medium flour tortillas
Stir shredded cooked chicken, grated jack cheese, salsa, black beans, chili powder, cumin, and sour cream (or plain Greek yogurt) together in a large bowl. Season filling to taste with salt and pepper, and then stir until ingredients are fully combined.
Fill chimichangas one at a time, by spraying one side of flour tortilla with non-stick cooking spray. Lay sprayed side DOWN on a flat surface, and spoon chimichanga filling down the middle of the tortilla. Roll tortilla TIGHTLY around filling, tucking in edges, if desired. You MUST roll these tightly, so they don't unroll during the air frying. Place seam side DOWN, and repeat process for remaining tortillas.
Preheat air fryer to 370° F. This takes about 5 minutes. Place 4 chimichangas (seam side down) into the basket of the air fryer. Cook the chimichangas in 2 batches, because you don't want to overcrowd them. Cook for 9-10 minutes, or until they are lightly browned and crispy on the outside. I recommend checking them at 8 minutes, because temps can vary in these appliances.
When done, carefully remove chimichangas from the air fryer, and add remaining ones to the basket to cook them, too! To serve, place chimichangas on individual plates. Garnish with some salsa and a dollop of sour cream, for added color and flavor! Enjoy!
Here’s one more to pin on your Pinterest boards!
Absolutely spectacular recipe. I used rotisserie chicken breast and Costco’s mango salsa. This is a real keeper.
Good morning, Jill… so glad you enjoyed the recipe. And I LOVE Costco’s mango salsa (AND their rotisserie chicken, if that’s what you used, as well). Gonna definitely have to grab some more of that mango salsa and use it on these chimichangas. Hope you have a great day!