Chicken Chimichanga


  • 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
  • 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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