Cheesy Green Chile Chicken Chimichangas

Name: Cheesy Green Chile Chicken Chimichangas
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 serving
Ingredients: 12 ounces shredded leftover or rotisserie chicken breast; Juice of ½ navel orange; juice of ½ lime; 1 large garlic clove; 1 teaspoon ground cumin; 4 oz can mild diced green chiles; 4 tortillas; ½ cup shredded pepper jack cheese; Olive oil spray; 3 cups shredded lettuce; Pico de Gallo; 4 tablespoons sour cream or plain Greek yogurt; 1 avocado; cilantro

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings
4
Calories
391 kcal
Course
Main Course
Cuisine
Mexican

Cheesy Green Chile Chicken Chimichangas

Iris Warren

Report

These lighter chicken chimichangas are easy to make at home and just as good as the deep fried version you get at Tex-Mex restaurants.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

For the Chimichangas:

12 ounces shredded leftover or rotisserie chicken breast
Juice of ½ navel orange
juice of ½ lime
1 large garlic clove minced
1 teaspoon ground cumin
4 oz can mild diced green chiles drained
4 tortillas 7 to 8-inch size
½ cup shredded pepper jack cheese
Olive oil spray

For Serving:

3 cups shredded lettuce
Pico de Gallo
4 tablespoons sour cream or plain Greek yogurt
1 avocado diced
cilantro

Add to Shopping List

Instructions

In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained green chiles. Mix well to incorporate.
On a work surface, working with one at a time, place one quarter of the chicken mixture (almost 3/4 cup) onto the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese. Lift the edge nearest you and wrap it around the filling. Fold the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam side down, and repeat with remaining tortillas and filling.
Preheat air fryer to 400 degrees F.
Lightly spray all sides of the chimichangas with oil. Place 2 of the chimichangas seam side down in the air fryer basket. Make sure each chimichanga is tightly wrapped and seam side down in the basket or it will open during cooking. Cook for 7 to 8 minutes, flipping halfway, until golden and crisp. For a toaster oven-style air fryer, cook at 350 degrees F, for the same amount of time. Repeat with the remaining chimichangas.
To serve, place ¾ cup shredded lettuce on each plate. Place a chimichanga on top, along with 2 tablespoons pico de gallo, 1 tablespoon of sour cream or plain Greek yogurt, and avocado. Garnish with cilantro. Serve immediately.

Notes

Recipe from The Skinnytaste Air Fryer Cookbook by Gina Homolka
If you don't have an air fryer, you can make the chimichangas in the oven. Preheat the oven to 400 degrees F and bake for 18 to 20 minutes.

Nutrition Information

Show Details

Serving 1chimichanga Calories 391kcal (20%) Carbohydrates 30g (10%) Protein 40g (80%) Fat 18.5g (28%) Saturated Fat 6g (30%) Cholesterol 93mg (31%) Sodium 716mg (30%) Fiber 16.5g (66%)