Ingredients
For the filling:
- 2 tablespoons olive oil
- 1 small white onion chopped
- 3 cloves garlic minced
- 1 jalapeno pepper minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 small Roma tomato chopped
- 2 tablespoons chopped cilantro
- 2 1/2 cups cooked, shredded chicken
- 1/4 cup sour cream
For assembly:
- 1/2 cup refried beans
- 4 10-inch flour tortillas
- 1 cup shredded monterey jack cheese
For serving:
- 1/2 cup salsa verde
- 1/2 cup pico de gallo
Instructions
To make the filling:
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Heat the oil in a large, heavy bottomed skillet. Add the onions, garlic, and jalapeno and cook until onions are soft, about 5 minutes.
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Add the chili powder, cumin, salt, and cinnamon and stir to combine. Cook 30 seconds.
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Add the tomato and cilantro and cook for 2 minutes.
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Stir in the chicken and sour cream. Remove from heat.
To assemble:
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Lay one tortilla on a flat surface and spread with a thin layer of refried beans. Top with 1/4 of the chicken mixture and 1/4 of the cheese.
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Fold in the edges of the tortilla and roll up tightly. Repeat with remaining tortillas.
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Preheat air fryer to 400 degrees.
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Arrange the chimichangas in the air fryer basket in a single layer, leaving a bit of space between each for air to flow. Spray liberally with oil spray.
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Air fry for 8 minutes, flipping halfway through, or until tortillas are as crispy and browned as you’d like.
To serve:
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Top each chimichanga with salsa verde and pico de gallo before serving.
Notes
You can add more or less of the jalapeno to make this as spicy or mild as you like.
Nutrition
Serving: 1chimichanga | Calories: 622kcal | Carbohydrates: 48g | Protein: 37g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 99mg | Sodium: 1640mg | Potassium: 496mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1161IU | Vitamin C: 11mg | Calcium: 367mg | Iron: 5mg
