Chicken Chimichangas

This recipe has always been a freezer staple in our house. I prep batches of these, wrap them individually, and freeze them for a quick weeknight meal. Let them thaw overnight in the fridge, place on a baking sheet, and bake. Couldn’t be easier! I top them with store bought guacamole, salsa, and sour cream. Side note – My boys don’t like any sort of spicy food, so when I make these, I prep theirs before I add the pepper jack cheese to the filling.

These can either be baked, or made in the air fryer. If cooking in the air fryer, you’ll need to let them come to room temperature on the counter before cooking, otherwise the filling won’t get warm. I love the extra crispy shell that the air fryer produces, but I don’t usually have time to let them come to room temp, so the oven it is! The oven instructions are in the recipe below. For the air fryer, cook at 400 for 7-8 minutes, flipping halfway through cooking.

Here’s step by step how to fold the chimichanga. Place the filling in the center, offset toward one edge of the tortilla.

Fold the edge closest to the filling over the filling and use your fingers to tuck the tortilla around the filling, pulling towards you to wrap tightly around the filling.

Fold in the edges.

Roll the chimichanga forward, to finish the wrap.

Now wrap individually and freeze, or bake. I typically make these for dinner one night and bake half and freeze half. That way, I’m prepping two meals at once! I like to serve these with my Street Corn Salad.

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