Chicken Chimichanga

Chicken Chimichanga


  • 3 cups cooked, shredded chicken
  • 4 ounces cream cheese
  • 1 (4 ounce) can green chiles
  • 1/4 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon garlic salt
  • 1 1/2 cup shredded cheddar cheese
  • 6 large tortillas (regular, gluten free or low carb)
  • Avocado oil for frying


  1. Simply combine the filling ingredients and stir well. Make sure the cream cheese spreads easily, and there are no clumps.
  2. Add the filling to the center of a large tortilla and fold the ends toward the filling and roll the edges in (this is how you would roll a burrito. Place the chimichanga seam side down.


Heat a skillet over medium heat, add enough oil to cover the bottom of the pan. Place the chimichanga seam side down and cook 2-3 minutes until golden brown. Then turn and cook all sides until golden and crisp.


Place chimichangas seam-side down on a greased baking sheet. Preheat the oven to 400 degrees F and brush or spray well with avocado or olive oil. Bake 20-25 minutes until golden brown.

Air Frying:

Preheat the air fryer to 390 degrees F for 3 minutes. Brush or spray all sides of the chimichanga with oil and place seam side down in the air fryer. Cook 4 minutes, then flip. If your seam is trying to open, use a toothpick to secure or let it cook an additional minute seam side down. Cook an additional 4-5 minutes until it has browned to your liking.

Nutrition Information:





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