Air-Fryer Mini Chimichangas

Total Time

Prep: 1 hour Cook: 10 min./batch


14 servings

Updated: Mar. 14, 2023
My family raves about these air-fryer chimichangas. Infused with green chiles, the beefy snacks are guaranteed to liven up the party! —Kathy Rogers, Hudson, Ohio
Air-Fryer Mini Chimichangas Recipe photo by Taste of Home


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 envelope taco seasoning
  • 3/4 cup water
  • 3 cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • 1 can (4 ounces) chopped green chiles, drained
  • 14 egg roll wrappers
  • 1 large egg white, lightly beaten
  • Cooking spray
  • Salsa


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.
  2. Preheat air fryer to 375°. In a large bowl, combine cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with a corner facing you. Place 1/3 cup filling in center. Fold bottom one-third of wrapper over filling; fold in sides.
  3. Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to keep them from drying out.)
  4. In batches, place chimichangas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes on each side. Serve warm with salsa and additional sour cream.

Air-Fryer Mini Chimichangas Tips

What can I use instead of egg roll wrappers to make mini chimichangas?

Fresh out of egg roll wrappers? You can use taco-sized flour tortillas to make these chimichangas. Then learn how to use the rest of your package of tortillas while they're fresh.

How can I make mini chimichangas without an air fryer?

Haven't jumped on the air fryer bandwagon yet? No worries—you can make these in a skillet or deep fryer. Just heat an inch of oil to 375° F. Fry chimichangas on each side or until golden brown, 1-1/2 minutes. Drain on paper towels before serving.

Can I freeze these mini chimichangas?

You can freeze them for up to 3 months. Cool completely before freezing on a waxed paper-lined baking sheet. Transfer to a zip-top freezer bag. Reheat chimichangas in a single layer on a greased air-fryer tray at 375° for 6-8 minutes on each side. For more information, check out our guide to freezing food.
Research contributed by Elizabeth Harris

Nutrition Facts

1 chimichanga: 294 calories, 15g fat (8g saturated fat), 48mg cholesterol, 618mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 16g protein.

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