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These easy, cheesy Air Fryer Chicken Chimichangas are the perfect weeknight dinner—crispy on the outside, melty on the inside, and packed with flavor. Inspired by the classic baked chimichangas from Chi-Chi’s, this version cuts down on time and amps up the crunch with the help of your air fryer. They come together in just 30 minutes using rotisserie chicken and pantry staples, making them a go-to for busy nights and hungry kids. Serve them up with your favorite toppings for a fun, Tex-Mex style meal your whole family will love.

Chicken Chimichangas

Ingredients:

• 2 cups cooked shredded rotisserie chicken
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 1/4 cup diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 6 large flour tortillas
• Cooking spray or melted butter
• Optional toppings: sour cream, guacamole, salsa

Directions:

1. In a large bowl, mix together the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, diced green chilies, cumin, chili powder, garlic powder, salt, and pepper until well combined.
2. Lay out the tortillas and add about 1/3 to 1/2 cup of filling to the center of each one. Fold the sides in, then roll up tightly into a burrito shape.
3. Preheat your air fryer to 400°F (200°C). Lightly spray or brush the basket with cooking spray or melted butter.
4. Place chimichangas seam-side down in the air fryer basket, leaving space between them. Lightly spray or brush the tops with cooking spray or melted butter.
5. Air fry at 400°F for 8–9 minutes, flipping halfway through, until golden brown and crispy.
6. Let chimichangas cool for a couple of minutes before serving. Top with sour cream, guacamole, salsa, or your favorite toppings.

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Summer Veggie Skillet

Ingredients:

• 2 medium zucchini, sliced into half-moons
• 1 cup corn (fresh or frozen; if fresh, cut off the cob)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional: 1/2 teaspoon cumin, fresh lime juice, chopped cilantro for garnish

Directions:

1. Slice zucchini into half-moons. If using fresh corn, slice the kernels off the cob.
2. In a large skillet, heat olive oil over medium-high heat.
3. Add zucchini and corn to the pan. Season with salt, pepper, and cumin (if using). Cook, stirring occasionally, for about 6–7 minutes, until zucchini is tender and corn is lightly browned.
4. Remove from heat. Squeeze fresh lime juice over the veggies and toss. Garnish with chopped cilantro if desired

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!