Ingredients
Method
- Brush the bottom of the air fryer basket with 2 tbsp vegetable oil. Preheat the air fryer to 360 degrees F (180 degrees C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
