Name: How to Make Chimichangas in an Air Fryer
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 chimichangas
Cuisine: American
Ingredients: 2 pounds chicken thighs; 1 tbsp avocado oil; 1 ground cumin; 1 tsp garlic powder; 1 tsp salt; 1 cup salsa; 1 can refried beans; 6 burrito size flour tortillas; 1 Mexican blend cheese; avocado oil spray; serve with: greens, salsa, sour cream, cheese, cilantro

I’m bringing that crispy deep-fried restaurant style meal straight to your kitchen by teaching you How to Make Chimichangas in an Air Fryer! Best of all, they’re just as satisfying as the restaurant version, but with way less oil!

Dinner

55 m

American

Project Meal Plan

April 26, 2026

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How to Make Chimichangas in an Air Fryer

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How to Make Chimichangas in an Air Fryer

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Ingredients

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How to Make Chimichangas in an Air Fryer

Filling Mixture

2 pounds chicken thighsboneless and skinless

1 tbsp avocado oil

1 ground cumin

1 tsp garlic powder

1 tsp salt

1 cup salsa

1 can refried beans

Chimichangas

6 burrito size flour tortillas

1 Mexican blend cheese

avocado oil spray

serve with: greens, salsa, sour cream, cheese, cilantro

Instructions

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Make the Filling

Preheat the oven to 425F. Place chicken thighs in a 9×13 casserole dish and drizzle with oil. Add cumin, garlic powder, and salt. Use tongs to coat all the chicken in oil and seasonings and then arrange the chicken thighs in one flat layer. Spoon salsa over the chicken and spread the salsa to cover all the chicken completely.

Bake the chicken for 25-30 minutes, or until the internal temperature of the chicken reaches 165F.

Remove from the oven and let the chicken rest and cool for a few minutes, then shred the chicken using two forks.

Add the chicken (and cooking liquid/salsa) to a large bowl. Add the refried beans and mix well.

Make the Chimichangas

Preheat your air fryer at 360F for 3 minutes.

Assemble the chimichangas by laying out your tortilla and spooning about 1 + 1/3 cups filling into the center of the tortilla, then sprinkling with about 1/4 cup cheese.

Wrap tortillas and filling into a tight and secure burrito/chimichanga that holds all the filling inside (see pictures above to help). Step 1: Pull the sides of the tortilla over each end of filling until tight. Step 2: Using your thumbs, pull the bottom of the tortilla up and over the filling, covering the sides you folded over in Step 1. Step 3: Tuck the bottom of the tortilla you folded in Step 2 into the burrito, also tucking the sides from the top and bottom of the tortilla. Step 4: Fold the burrito over the remaining open tortilla so it covers the tucked sides and bottom.

Carefully place two chimichangas into the warmed air fryer, folded side down. Spray very quickly in one swipe on top of each one with oil spray (no need to flip).

Cook chimichangas in the air fryer on 360F for 6-10 minutes, or until browned and crispy to your liking. Continue with two more batches, making 6 chimichangas total. Enjoy now or store in the refrigerator for up to 4 days. Reheat in the microwave for 2 minutes.

To heat frozen but assembled chimichangas, wrap in foil and air fry for 18-20 minutes, flipping halfway through. The foil will keep the outside from getting too crispy before the inside is heated through. See more make-ahead instructions below.

Nutrition

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Tips & Tricks (5)

Pre-Cook Your Chicken Thighs 🍗
Season and pan-sear chicken thighs until golden before shredding and filling—this develops deeper flavor and ensures moist, tender meat that won't dry out in the air fryer.
Seal the Seams Properly 🔒
Place the chimichanga seam-side down and use a light brush of avocado oil on the seams to ensure they stay sealed and crisp during air frying without splitting open.
The Oil Spray Sweet Spot 💨
Lightly mist both sides with avocado oil spray rather than heavily coating—this gives you restaurant-style crispiness at 390°F without greasiness that would result from excess oil.
Warm Your Filling Components 🔥
Heat the refried beans and salsa mixture before filling to prevent a cold center; this ensures even temperature distribution throughout and reduces overall cooking time.
Let Them Cool Slightly Before Serving 🧊
Rest chimichangas for 2-3 minutes after air frying so the exterior stays crispy while the filling sets, preventing the tortilla from becoming soggy when topped with sour cream and guacamole.