Description
Now you can have chimichangas just as crispy as deep frying, minus the calories. Plus they are quick to make in an air fryer and perfect for a busy weeknight dinner. Top with salsa, sour cream, avocado, and cheese.
Ingredients
- 1 tablespoon vegetable oil
- ½ cup diced onion
- 2 cups shredded cooked chicken
- ½ (8 ounce) package Neufchatel cheese, softened
- 1 (4 ounce) can hot fire-roasted diced green chiles (such as Ortega®)
- ¼ cup chicken broth
- 1 ½ tablespoons chicken taco seasoning mix (such as McCormick®)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 (10 inch) flour tortillas
- 1 cup shredded Mexican cheese blend, or to taste
- avocado oil cooking spray
Instructions
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer’s instructions.
- Heat oil in a medium skillet. Add onion and cook until soft and translucent
- 4 to 6 minutes. Add chicken
- Neufchâtel cheese
- green chiles
- chicken broth
- taco seasoning
- salt
- and pepper. Cook and stir until mixture is well combined and Neufchâtel has been evenly incorporated.
- Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chicken mixture down the center of each tortilla and top with a heaping tablespoon of Mexican cheese. Fold the top and bottom of tortillas over the filling
- then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
- Air-fry for 4 to 6 minutes. Flip each chimichanga over
- mist with cooking spray
- and air-fry until lightly browned
- 2 to 4 minutes more.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6