Chicken Chimichanga

By: Instant Culinary Team

Chicken Chimichanga
cuisine icon Cuisine
Mexican
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
16oz. can refried beans, 2 ½ lb. boneless skinless chicken breast shredded, 4 chimichangas, air fry, cayenne, cook 20 min, cooking spray, easy, enchilada sauce, enchilada sauce canned or jarred, flour tortillas large burrito style, fresh cilantro chopped for serving, garlic powder, guacamole for serving, limes halved for serving, mexican, mexican cheese, mexican cheese shredded, onion powder, paprika, prep 15 min, refried beans, salt, shredded chicken, sour cream for serving

prep icon Prep Time
15 min
cook icon Cook Time
20 min

serving icon Servings
4 Chimichangas
Ingredients
  • 4 flour tortillas large burrito style
  • 2 – 2 ½ lb. boneless skinless chicken breast shredded
  • 1 ½ c enchilada sauce canned or jarred
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne
  • 2 tsp salt
  • 1 16oz. can refried beans
  • 1 c Mexican cheese shredded
  • limes halved for serving
  • 1 c sour cream for serving
  • 1 c guacamole for serving
  • Fresh cilantro chopped for serving
  • Cooking Spray
Instructions
  • In a large bowl, toss the shredded chicken with the enchilada sauce, onion powder, garlic powder, paprika, cayenne, and salt.
  • Lay each flour tortilla flat on a work surface. Equally spread the refried beans over each tortilla, leaving ½ inch rim from the sides.
  • Arrange the shredded chicken horizontally across the middle of each tortilla, dividing the filling equally.
  • Top the shredded chicken with shredded Mexican cheese, dividing the cheese equally across each tortilla.
  • Fold the sides of the tortilla inwards over the filling. Compactly, roll the burrito over the filling, tucking in the sides as you roll away.
  • Continue rolling until the burrito is seam side down. Spray each burrito with vegetable cooking spray.
  • Air Fry at 370°F for 20 minutes . Do not rotate the burritos during cooking.
  • Plate each fried chimichanga, and top with sour cream, guacamole, and freshly chopped cilantro. Garnish with sliced lime.
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