Monday, March 23, 2020
Ingredients
Chicken Chimichangas
- 1 rotisserie chicken white meat shredded - reserve the dark meat for another use
- 1 1/2 cups cooked rice
- 1 cup salsa use your favorite brand - I like a green salsa with this recipe
- 1/2 tsp salt
- 8 soft taco size flour tortillas about 8 inches across
- 2 tbsp vegetable oil
Toppings
- white queso cheese sauce
- shredded lettuce
- diced tomatoes
- sour cream
- guacamole
Instructions
- Brush the bottom of the air fryer basket with vegetable oil. Preheat the air fryer to 360 degrees.
- In a large bowl, mix together the chicken, rice, salsa and salt until well blended.
- Place about 1/2 cup of the chicken filling in the center of each tortilla. Roll them up tightly with the ends folded in to seal in the filling.
- Place the chimichangas, two at a time and seam side down, in the oiled basket. Brush the tops of the chimichangas lightly with vegetable oil.
- Air fry the chimichangas for about 4 minutes at 360 degrees. Open the air fryer and use metal tongs to flip the chimichanges. Continue to air fry for another 4 minutes until the chimichangas are hot and browned.
- The filling will keep in an air-tight container in the refrigerator for up to two days so the chimichangas can be prepared as needed.
- Top the chimichangas with white queso cheese sauce, lettuce, tomato, sour cream and guacamole.
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