Ingredients:

  • 1 lb (500 g) Chicken breast (boneless, skinless)
  • 1 cup (240 ml) Chicken stock (low sodium)
  • 1/2 medium White Onion, finely diced (80 g)
  • 2 cloves (10 g) Garlic, minced
  • 2 tsp (10 ml) Chili Powder (medium heat)
  • 1 tsp (5 ml) Ground Cumin
  • 1/2 tsp (2.5 ml) Dried Oregano (Mexican preferred)
  • Salt and Black Pepper, To taste
  • 1 cup (100 g) Cheddar/Monterey Jack Cheese, shredded
  • 4 Large Flour Tortillas (Burrito size, 10-inch)
  • 1 tbsp (15 ml) Neutral Oil (e.g., canola or vegetable, for filling sauté)
  • Oil Spray (canola or olive), As needed (for air frying)

Instructions:

  1. Poach the Chicken: Place chicken breasts in a saucepan, cover with low-sodium chicken stock, and simmer until cooked through (about 12-15 minutes). Reserve the stock. Remove chicken and shred finely using two forks. Set aside.
  2. Sauté Aromatics: Heat the neutral oil in a large skillet. Add diced onion and sauté until softened (about 5 minutes). Add minced garlic, chili powder, cumin, and oregano; cook for 1 minute until fragrant.
  3. Combine and Cool Filling: Add the shredded chicken back to the skillet. Pour in about 1/4 cup (60 ml) of the reserved chicken stock to moisten the mixture. Stir well to coat the chicken fully with the spices. Season with salt and pepper. Remove the filling from heat and allow it to cool slightly (about 10 minutes) before mixing in the shredded cheese.
  4. Prepare Tortillas: Lightly warm the tortillas briefly (15 seconds in the microwave) to make them pliable. Lay a tortilla flat. Place about 3/4 cup (approx. 150g) of the cooled filling slightly off-centre toward the edge closest to you.
  5. Roll and Seal: Fold in the left and right sides of the tortilla first (like an envelope). Then, tightly roll the bottom edge up and over the filling, continuing to roll tightly until the chimichanga is fully sealed. Repeat for remaining chimichangas.
  6. Oil Preparation: Lightly and evenly spray or brush all sides of the rolled chimichanga with cooking oil. This is essential for crispness.
  7. Air Fry: Preheat the air fryer to 375°F (190°C) for 5 minutes. Place the chimichangas seam-side down in the air fryer basket. Do not overcrowd; cook in batches (usually 2 at a time).
  8. Finish Cooking: Cook for 8-10 minutes. Flip the chimichangas and cook for another 4-6 minutes, or until deeply golden brown and the surface is bubbly and crispy. Serve immediately.