These make ahead chimichangas are filled with shredded chicken, shredded cheese, and easy vegetables for a quick and easy dinner in a pinch. You can prep them in advance and freeze them for an even faster dinner on a busy night.
PREP TIME 15 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 30 minutesminutes
YIELD 8servings
Ingredients
4cupsshredded chickenfrom 1 rotisserie chicken or leftover roast chicken
2teaspoonscumin
1teaspoongarlic salt
1(10.5 oz) can Rotel diced tomatoesdrained (or 1 cup salsa + 1 (4oz) can of green chiles, drained)
1(10 oz) bag frozen cornthawed
2cupsshredded Mexican cheeseor sharp cheddar if you prefer
8(10-inch) large tortillas
1tablespoonolive oil
For Serving (Optional)
1(8 oz) bag of shredded lettuce
Sour cream
Mexican-style hot saucelike Valentina
Salsa
Fresh green onionschopped, can be used in the chicken filling as well
Instructions
Add the shredded chicken to a large mixing bowl. Sprinkle the cumin and garlic salt over the top and use a large spoon to stir it together.
Drain the Rotel tomatoes and add them to the mixing bowl. Add the thawed corn and shredded cheese and stir everything together.
Set out a clean tray or baking pan to hold the assembled chimichangas as you work.
Place a rounded 1/2 cup scoop of chicken filling on each tortilla and fold them up like a burrito. (For visual instructions, see the photos in the post above.) Place each assembled chimichanga, seam side down, on the baking pan as you go.
Preheat the air fryer to 400°F.
Brush the olive oil over the tops of the chimichangas.
Working in batches as necessary, bake the chimichangas in the air fryer for 10 - 14 minutes or until the tortillas are golden brown and toasted and the filling is piping hot. They should fit in the basket in a single layer with at least an inch around them on all sides for the air flow to crisp up the tortilla.
The chicken chimichangas are delicious when served on a bed of shredded lettuce and topped with a dollop of sour cream and your favorite salsa. A sprinkle of fresh green onions makes the perfect garnish.
Recipe Notes
Make Ahead Tips
The chicken chimichangas can be baked and then frozen for future use.Simply reheat them in the microwave or let them thaw overnight in the fridge and reheat them in the air fryer or oven at 350°F until warmed through, about 10 minutes.
Easy Variations
You can make shredded pork chimichangas or ground beef chimichangas by substituting the equivalent amount of your favorite meat for the shredded chicken.For extra-spicy chimichangas, you could add chopped jalepeños to the filling.