Crispy Air Fryer Chicken Chimichangas

Crispy Air Fryer Chicken Chimichangas

Enjoy crispy chicken chimichangas made with rotisserie chicken, rice, and salsa, all cooked perfectly in your air fryer.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1 rotisserie chicken (white meat shredded – reserve the dark meat for another use)
• 1 1/2 cups cooked rice
• 1 cup salsa
• 1/2 tsp salt
• 8 soft taco size flour tortillas (about 8 inches across)
• 2 tbsp vegetable oil
• white queso cheese sauce
• shredded lettuce
• diced tomatoes
• sour cream

Method

 

1. Brush the bottom of the air fryer basket with 2 tbsp vegetable oil. Preheat the air fryer to 360 degrees F (180 degrees C).
2. In a large bowl, mix together the shredded chicken, 1 1/2 cups cooked rice, 1 cup salsa, and 1/2 tsp salt until well blended.
3. Place about 1/2 cup of the chicken filling in the center of each flour tortilla. Roll them up tightly, folding in the ends to seal in the filling.
4. Place the chimichangas, two at a time and seam side down, in the oiled basket. Brush the tops of the chimichangas lightly with vegetable oil.
5. Air fry the chimichangas for about 4 minutes at 360 degrees F (180 degrees C). Open the air fryer and use tongs to flip the chimichangas. Continue to air fry for another 4 minutes until golden brown and crispy.
6. Top the chimichangas with warm white queso cheese sauce, shredded lettuce, diced tomatoes, sour cream, and optional guacamole.

Notes

– Use shredded white meat from a rotisserie chicken for maximum convenience and flavor.
– Ensure your tortillas are pliable; warm them slightly if needed to prevent cracking when rolling.
– Don’t overcrowd the air fryer basket; cook in batches if necessary to achieve maximum crispiness.
– Adjust the amount of salsa to your preference for moisture and spice level.

Allergens: Wheat, Soybeans.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The magic behind these crispy air fryer chicken chimichangas lies in a two-pronged approach: proper filling moisture control and the air fryer’s convection cooking. First, the filling needs to be cohesive but not wet. The rotisserie chicken, shredded white meat, is naturally lean and drier than dark meat, which is ideal. Combining it with cooked rice and salsa creates a flavorful base. However, excess moisture from the salsa can lead to a soggy chimichanga and prevent crisping. Ensure the salsa is well-drained or use a thicker variety. The cooked rice acts as a binder, absorbing some moisture and providing texture.

Second, the air fryer is key. Unlike deep frying, which submerges the chimichanga in oil, the air fryer circulates hot air at high speed around the food. This convection process is what creates the signature crispiness. To facilitate this, the tortillas are lightly brushed with vegetable oil. This oil acts as a conduit for heat transfer, promoting browning and crisping of the tortilla exterior. The relatively high temperature of an air fryer (typically 370-400°F or 188-205°C) quickly evaporates surface moisture and renders the tortilla golden and crunchy without overcooking the interior filling. The tight rolling of the chimichangas also ensures even exposure to the hot air, maximizing surface area for crisping.

Troubleshooting

• Failure: Chimichangas are soggy and not crispy. Fix: Ensure the filling was not too wet; drain excess liquid from salsa. Also, make sure the air fryer was preheated and the chimichangas are not overcrowded in the basket, allowing air to circulate freely. Increase cooking time slightly if needed.
• Failure: Tortilla is tearing during rolling. Fix: Warm the tortillas slightly before rolling; microwaving them for 15-30 seconds or briefly heating them on a dry skillet can make them more pliable. Don’t overfill the tortillas.
• Failure: Filling is falling out during cooking. Fix: Ensure the chimichangas are rolled tightly and the ends are tucked in securely. A toothpick can help secure them initially, but remove it before serving. Ensure the filling is not too loose; the rice helps bind it.
• Failure: Chimichangas are browning unevenly. Fix: Flip the chimichangas halfway through the cooking time. Ensure they are not touching each other in the air fryer basket.

Substitutions

• Chicken: While rotisserie chicken is convenient, you can substitute it with shredded cooked chicken breast or thighs seasoned with cumin, chili powder, and garlic powder. For a vegetarian option, use seasoned crumbled tofu or black beans.
• Rice: If you don’t have cooked rice, you can omit it, but the filling might be looser. Alternatively, use quinoa or a small amount of mashed pinto beans as a binder.
• Salsa: Use your favorite type of salsa – mild, medium, or hot. A thicker pico de gallo can also work, but ensure it’s not overly watery.
• Tortillas: While 8-inch flour tortillas are standard, you can use larger ones (adjusting cooking time) or even corn tortillas if you prefer, though they may be more prone to cracking when rolled.

Pro tips

• Use shredded white meat from a rotisserie chicken for maximum convenience and flavor.
• Ensure your tortillas are pliable; warm them slightly if needed to prevent cracking when rolling.
• Don’t overcrowd the air fryer basket; cook in batches if necessary to achieve maximum crispiness.
• Adjust the amount of salsa to your preference for moisture and spice level.

Enjoy these perfectly crispy air fryer chicken chimichangas as a quick lunch or a satisfying dinner. Experiment with your favorite toppings for endless flavor combinations!

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