Chicken Chimichanga
By :Instant Culinary Team
1
What’s better than a giant filled burrito? A FRIED, giant filled burrito! This recipe calls for pre-shredded chicken breasts to speed up the process. Feel free to substitute with shredded rotisserie chicken, or make your own shredded chicken in a snap in your Instant Pot appliance!
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Cuisine Mexican
Difficulty Easy
Browse Category Dinner, Lunch
Cooking Technique Air Fry
Main Ingredient Beans, Cheese, Chicken, Tortilla
Home Category Dinner, Lunch
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
4 Chimichangas
Ingredients
  • 4 flour tortillas large burrito style
  • 2 – 2 ½ lb. boneless skinless chicken breast shredded
  • 1 ½ c enchilada sauce canned or jarred
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne
  • 2 tsp salt
  • 1 16oz. can refried beans
  • 1 c Mexican cheese shredded
  • limes halved for serving
  • 1 c sour cream, for serving
  • 1 c guacamole for serving
  • Fresh cilantro chopped for serving
  • Cooking Spray
Cuisine Mexican
Difficulty Easy
Browse Category Dinner, Lunch
Cooking Technique Air Fry
Main Ingredient Beans, Cheese, Chicken, Tortilla
Home Category Dinner, Lunch
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
4 Chimichangas
Ingredients
  • 4 flour tortillas large burrito style
  • 2 – 2 ½ lb. boneless skinless chicken breast shredded
  • 1 ½ c enchilada sauce canned or jarred
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne
  • 2 tsp salt
  • 1 16oz. can refried beans
  • 1 c Mexican cheese shredded
  • limes halved for serving
  • 1 c sour cream, for serving
  • 1 c guacamole for serving
  • Fresh cilantro chopped for serving
  • Cooking Spray
1
Votes: 0
Rating: 0
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Instructions
  1. In a large bowl, toss the shredded chicken with the enchilada sauce, onion powder, garlic powder, paprika, cayenne, and salt.
  2. Lay each flour tortilla flat on a work surface. Equally spread the refried beans over each tortilla, leaving ½ inch rim from the sides.
  3. Arrange the shredded chicken horizontally across the middle of each tortilla, dividing the filling equally.
  4. Top the shredded chicken with shredded Mexican cheese, dividing the cheese equally across each tortilla.
  5. Fold the sides of the tortilla inwards over the filling. Compactly, roll the burrito over the filling, tucking in the sides as you roll away.
  6. Continue rolling until the burrito is seam side down. Spray each burrito with vegetable cooking spray.
  7. Air Fry at 370°F for 20 minutes . Do not rotate the burritos during cooking.
  8. Plate each fried chimichanga, and top with sour cream, guacamole, and freshly chopped cilantro. Garnish with sliced lime.
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