Chimichangas in the air fryer are just as crispy as deep-frying, minus the extra calories. Plus they are quick and easy to make — perfect for a busy-night 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
Directions:
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.
