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Overhead photo of air fryer chimichangas on a serving board.

Air Fryer Chipotle Chimichanga’s

These Air Fryer Chipotle Chimichangas are exploding with flavor! Seasoned chicken breast is shredded and combined with beans and salsa before it's topped with a homemade chipotle sauce and cheese, then tossed into the air fryer for only a few minutes!
5 from 1 vote
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Course: Main Course
Cuisine: American, Mexican
Keyword: air fryer chimichangas
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Servings: 6 Chimichangas

INGREDIENTS

  • 2 tsp chipotle powder
  • 2 tsp cumin
  • 1 tsp mexican oregano
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 2 boneless skinless chicken breasts
  • 1 poblano pepper diced
  • 3 garlic cloves crushed
  • 1 red onion diced
  • 2 cups chicken broth
  • 1 lime cut in half
  • 2 dried chipotle peppers
  • 1 can pinto beans drained and rinsed (15oz)
  • 2 tbsp salsa any preferred kind
  • 2 cups shredded chihuahua cheese with jalapenos
  • 6 extra large flour tortillas
  • 1 cup mexican sour cream
  • 2 tbsp chopped cilantro
  • Canola oil spray

For Serving

  • 3 cups shredded iceberg lettuce
  • 1 cup pico de gallo
  • Sour cream
  • Cilantro as garnish

INSTRUCTIONS

  • Combine chipotle powder, cumin, mexican oregano, granulated garlic, onion powder, and black pepper in a small bowl. Generously season both sides of the chicken breast with seasoning.
  • Heat a deep skillet over medium high heat. Add olive oil. Once shimmering, place the chicken breasts into the skillet and sear both sides 2 minutes each. Add poblano pepper, crushed garlic cloves, and red onion and saute for 2 minutes. Pour in the chicken broth, then add ½ of a lime and dried peppers. Cook for 15 minutes over medium high heat. Remove the chicken and shred. Set aside chipotle peppers (for use in the chipotle sauce) and discard the lime. Strain remaining ingredients from the chicken broth and discard the broth. Place pepper/onion’s back into the skillet and add the shredded chicken, pinto beans and salsa. Cook for 4 minutes over medium heat.
  • Soften the tortillas by warming in the microwave for 15 seconds.
  • Prepare chipotle sauce. Remove stem from the peppers and add to a food processor or blender with sour cream, chopped cilantro, and juice from remaining ½ of lime. Puree until smooth.
  • Preheat air fryer to 400* for 5 minutes
  • Prepare chimichangas. Fill the bottom half of the tortilla with ¾ cup chicken mixture, a dollop of chipotle sauce, and ¼ cup shredded cheese. Grab the bottom of the tortilla and lift it over the filling. Tuck both sides towards the center, then roll the tortilla towards the opposite end. Repeat with remaining tortillas.
  • Lightly spray the air fryer basket with canola oil. Place chimichangas into the basket, 2-3 at a time. Spray chimichangas with canola oil. Cook for 4 minutes, then flip chimichangas over.
  • Spray again with canola oil, and cook for 4 more minutes. (8 minutes total)
  • Add half of the shredded lettuce to a platter. Arrange chimichangas on the platter atop the lettuce. Drizzle with sour cream and top with remaining lettuce, pico de gallo, and cilantro. Enjoy!