If you are craving a dish that brings together bold flavors, comforting textures, and a bit of crispy indulgence, then the Air Fryer Chimichanga with Chicken, Rice, and Pinto Beans Recipe is about to become your new favorite. This recipe combines tender shredded chicken, perfectly cooked jasmine rice, creamy pinto beans, and a melty cheese blend all wrapped in a flour tortilla and air-fried to golden perfection. It’s a delicious, easy-to-make meal that captures the spirit of Tex-Mex while keeping things lighter thanks to the air fryer. Let me take you through all the steps so you can enjoy this vibrant, crunchy delight in your own kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in creating a harmonious balance of taste, texture, and color. The combination is simple but so thoughtfully chosen to make each bite burst with flavor and satisfying crunch.
- Onion (diced): Adds a mild sweetness and foundational savory flavor when sautéed.
- Garlic cloves (minced): Infuses a subtle aromatic punch that enhances the overall dish.
- Jalapeño (diced): Brings the perfect amount of heat and brightness to wake up your palate.
- Jasmine rice: Provides fluffy, fragrant grains that add to the filling’s heartiness.
- Rotisserie chicken (shredded): Tender and packed with flavor, it’s the main protein that makes this chimichanga satisfying.
- Pinto beans (canned): Creamy and earthy, they help bind the filling and add body.
- Flour tortillas: Soft yet sturdy enough to encase the filling and get crisp in the air fryer.
- Red enchilada sauce: Offers a tangy, smoky note that deepens every bite.
- Diced cilantro: Fresh and herbaceous, it cuts through the richness beautifully.
- Colby Jack cheese blend: Melts perfectly to create gooey pockets of richness inside.
- Melted butter: Brushed on top to ensure the tortillas crisp up spectacularly in the air fryer.
- Sour cream (for serving): Adds a cooling contrast that complements the bold spices and crispy exterior.
- Pico de gallo (for serving): Bright, fresh, and zesty, it’s the perfect finishing touch.
How to Make Air Fryer Chimichanga with Chicken, Rice, and Pinto Beans Recipe
Step 1: Sauté Your Aromatics
Start by adding the diced onion and jalapeño to a lightly oiled sauté pan. Season with salt and pepper to taste. Cook this mixture over medium heat until the onions become translucent and tender. This step is crucial because it unlocks the sweet and spicy flavors that serve as the base for your filling.
Step 2: Add Garlic and Chicken
Once your onions and jalapeños are perfectly softened, toss in the minced garlic and stir for about 30 seconds until fragrant. Then, add the shredded rotisserie chicken, stirring together until everything is well combined and heated through. This blend ensures every bite bursts with savory chicken goodness complemented by the layered aromatics.
Step 3: Prepare the Pinto Beans
Rinse your canned pinto beans under cold water to remove excess sodium and any canned flavor. Place them in a small saucepan and heat on medium until piping hot. Warm beans meld beautifully with the chicken and rice, adding creaminess and extra substance to your filling.
Step 4: Assemble the Filling on Tortillas
Using a medium-sized ice cream scoop helps keep your portions even and the assembly neat. Spoon one portion of fluffy jasmine rice and one portion of the chicken mixture onto each flour tortilla. Layer on the hot pinto beans, sprinkle with the Colby Jack cheese blend, add diced cilantro, and drizzle a bit of red enchilada sauce for moisture and tang.
Step 5: Roll and Seal Your Chimichangas
Roll each tortilla tightly like a burrito to fully encase the filling, creating a compact pocket. It’s important to brush the top of each rolled chimichanga with melted butter — this will ensure a crisp, golden exterior once air-fried.
Step 6: Air Fry to Perfection
Preheat your air fryer to 360ºF. Place each burrito in the basket flap side down to not only create a natural seal but also achieve that coveted crunch on the sealed edge. Cook for about 6 to 7 minutes, flipping if necessary, until the chimichangas are beautifully golden brown and crispy.
How to Serve Air Fryer Chimichanga with Chicken, Rice, and Pinto Beans Recipe
Garnishes
Top your chimichangas with a dollop of sour cream, an extra drizzle of red enchilada sauce, and a fresh spoonful of pico de gallo. These garnishes bring a cool, zesty, and vibrant balance to the rich and crispy chimichanga, making every bite exciting and refreshing.
Side Dishes
Although the chimichanga is a complete meal, serve it alongside a crisp green salad or a light corn and black bean salad to add freshness. A side of guacamole or sliced avocado also pairs wonderfully, adding creamy texture and healthy fats.
Creative Ways to Present
For a fun twist, cut the chimichangas in half and arrange them on a platter with colorful garnishes like radish slices, lime wedges, and fresh cilantro sprigs. You could also transform them into chimichanga bowls by skipping the tortilla and piling the filling into bowls topped with melted cheese, sour cream, and pico.
Make Ahead and Storage
Storing Leftovers
After your meals, let the chimichangas cool completely. Place them in an airtight container and refrigerate for up to 3 days. This way, you can enjoy a quick reheated meal that tastes almost as good as fresh.
Freezing
These chimichangas freeze beautifully. Wrap each one tightly in plastic wrap and foil before placing them in a freezer bag. They’ll keep well for up to one month, perfect for those times you want a fuss-free meal ready in minutes.
Reheating
To reheat, place frozen or refrigerated chimichangas back in the air fryer at 360ºF for about 5 to 7 minutes until they regain their crispy exterior and are heated through. This method keeps them crunchy rather than soggy like a microwave would.
FAQs
Can I use a different type of rice in this Air Fryer Chimichanga with Chicken, Rice, and Pinto Beans Recipe?
Absolutely! While jasmine rice adds a lovely fragrance and texture, you can substitute with long-grain white rice, brown rice for a nuttier taste, or even a Mexican rice blend for added spice and color. Just adjust cooking times accordingly.
What if I don’t have an air fryer? Can I bake the chimichangas instead?
Yes, you can bake them at 400ºF for about 15 to 20 minutes on a greased baking sheet until golden and crispy. Turning them halfway through cooking will help ensure they crisp evenly on all sides.
Are these chimichangas spicy?
They have a moderate kick from the jalapeño and enchilada sauce, but you can easily adjust the heat by reducing or omitting the jalapeño or choosing a milder enchilada sauce. It’s very adaptable to your heat preference!
Can I make this recipe vegetarian?
Definitely! Substitute the shredded chicken with sautéed mushrooms, roasted vegetables, or a plant-based protein. Just keep the same seasoning to maintain the layered flavors which make the Air Fryer Chimichanga with Chicken, Rice, and Pinto Beans Recipe so delicious.
How do I prevent the chimichangas from opening during cooking?
Rolling the chimichangas tightly and placing them in the air fryer flap side down creates a natural seal that helps keep everything inside. Brushing the tops lightly with melted butter also assists in crisping and holding the wrap together.
Final Thoughts
Now that you’ve got the full scoop on making this utterly delicious Air Fryer Chimichanga with Chicken, Rice, and Pinto Beans Recipe, I hope you’re excited to give it a try. It’s a perfect meal for weeknights when you want something comforting yet a little adventurous. Crispy, flavorful, and surprisingly easy, it’s sure to become a favorite in your recipe rotation. Happy cooking and enjoy every crunchy bite!
Print
Air Fryer Chimichanga with Chicken, Rice, and Pinto Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican
Description
A delicious and crispy Air Fryer Chimichanga recipe featuring shredded rotisserie chicken, jasmine rice, pinto beans, and a blend of cheeses wrapped in flour tortillas and air fried to golden perfection. Served with sour cream, red enchilada sauce, and fresh pico de gallo, this easy-to-make meal provides a satisfying Tex-Mex flavor with a crispy finish in just minutes.
Ingredients
Main Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, diced
- 2 cups jasmine rice
- 4 cups rotisserie chicken, shredded
- 1 can pinto beans
- 6 flour tortillas
- 8 oz red enchilada sauce
- 1/4 cup diced cilantro
- 2 cups Colby jack cheese blend
- 1 tbsp melted butter
For Serving
- Sour cream
- Pico de gallo
Instructions
- Sauté vegetables: Add diced onion and jalapeño to a lightly oiled sauté pan over medium heat. Season with salt and pepper and cook until the onions are translucent and softened.
- Add garlic and chicken: Stir in minced garlic and then add shredded rotisserie chicken to the pan. Mix well until everything is fully combined and heated through. Remove from heat.
- Heat beans: Rinse the pinto beans and place them in a small saucepan. Heat on medium until warm.
- Assemble chimichangas: Using a medium-sized ice cream scoop, place one portion of cooked jasmine rice and one portion of the chicken mixture onto a flour tortilla. Top with warm pinto beans, cheese blend, diced cilantro, and a spoonful of red enchilada sauce.
- Roll tortillas: Roll each tortilla tightly into a burrito shape, ensuring the filling is securely enclosed.
- Prepare for air frying: Brush the top of each rolled burrito with melted butter to encourage crisping during cooking.
- Preheat air fryer: Preheat the air fryer to 360ºF (182ºC) for even cooking.
- Cook chimichangas: Place the burritos seam side down in the air fryer basket or dish to seal them. Air fry for 6-7 minutes or until the chimichangas are crisp and golden brown.
- Serve and garnish: Top the cooked chimichangas with sour cream, additional enchilada sauce, and fresh pico de gallo as desired.
- Enjoy: Serve immediately and enjoy your crispy, flavorful air fryer chimichangas!
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- Adjust the jalapeño quantity depending on your preferred spice level.
- If you want extra crispiness, flip the chimichangas halfway through cooking in the air fryer.
- Serve with rice and beans on the side for a fuller meal.
- Make sure to brush melted butter on the tortillas for a golden crust.
