Get June

Air-Fried Chicken Chimichangas

The June Oven works twice as hard to lighten up the chimichanga, a deep-fried,Tex-Mex dish. Use the Chicken Breast Cook-Program to cook savory, seasoned chicken breast with onions for the burrito filling. Then instead of deep-frying, use the Air Fry cook mode to give the chimichangas their golden brown color and crispy crust. Serve fully dressed with a saucy salsa, guac and sour cream.

Prep Time — 25 min
Cook Time — 36 min
Servings — 6
Start Cooking Jump to Personalization Step

Ingredients

1 teaspoon crushed garlic

2 teaspoons diced jalapeño

2 teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon Mexican oregano

¼ teaspoon ground cinnamon

1 teaspoon salt

1 teaspoon tomato paste

1 tablespoon lime juice

3 tablespoons canola oil

1½ cups diced onion

1 pound boneless, skinless chicken breast

6 flour tortillas

1½ cups refried beans

2 cups grated cheddar cheese

nonstick cooking spray

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

App Store

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

App Store

Save

Preferences

Start the filling

In a large bowl, combine the garlic, jalapeño, chili powder, cumin, coriander, oregano, cinnamon and salt.

large bowl

1 teaspoon crushed garlic

2 teaspoons chili powder

2 teaspoons diced jalapeño

1 teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon Mexican oregano

¼ teaspoon ground cinnamon

1 teaspoon salt

measuring spoons

Add the liquids and whisk

Add the tomato paste, lime juice and oil. Whisk to combine.

1 teaspoon tomato paste

1 tablespoon lime juice

3 tablespoons canola oil

whisk

Add the vegetables

Add the onion to the bowl. Mix with a spatula until evenly coated.

1½ cups diced onion

measuring cups

Add the chicken

Add the chicken to the bowl and mix to coat.

1 pound boneless, skinless chicken breast

Place on the June Pan

With tongs, transfer the chicken to the middle of the June Pan. Add the onions, pushing them to the perimeter of the June Pan so they surround the chicken.

tongs

June Pan

Insert the June Food Thermometer

Horizontally insert the June Food Thermometer into the center of the largest chicken breast. Confirm chicken breast type using the button below.

June Food Thermometer

Roast the chicken and vegetables

Place the chicken and onions on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Cook using the Chicken Breast Cook-Program, about 24 minutes. June will notify you when the food is ready.

June Oven

Shred the chicken

When the chicken is cooked, remove it from the June Oven. Allow to rest at least 5 minutes, until cool enough to handle. Transfer the chicken to a large bowl and shred with 2 forks or your hands.

large bowl

2 forks

Add the onions

Scrape the onions into the bowl and stir to combine to finish the filling. If desired, season with salt to taste.

Preheat the June Oven

Carefully remove the hot shelf from the June Oven. Slide a June Air Basket lined with foil in the bottom shelf position. Preheat the June Oven to 400°F on the Air Fry cook mode using the button below.

June Air Basket

foil

Fold the chimichangas

Lay 1 tortilla on a work surface and spread ¼ cup refried beans in a rectangular shape in the middle, leaving a 3” border on both ends. Top with ½ cup chicken mixture and ⅓ cup cheese. Fold the short ends over the filling and roll up into a tight cylinder. Put the chimichangas seam-side down on the June Air Basket. Repeat the folding process with the remaining 5 tortillas. Spray the tops and bottoms of the chimichangas with a light coating of nonstick cooking spray.

6 flour tortillas

1½ cups refried beans

2 cups grated cheddar cheese

June Air Basket

nonstick cooking spray

Air fry the chimichangas

Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Air fry 12 minutes, until the chimichangas are golden brown. June will notify you when the chimichangas are ready.

Serve the chimichangas

Remove the chimichangas from the June Oven. Serve immediately with your favorite sides and toppings.

Connect your June Oven

By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.

[[ modalMessage ]]

Enter code

On your oven, enter the eight-digit security code shown below:

By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.

[[ pairingCode || "..." ]]

To send live video, cooking history, and other info to your device, your oven syncs data with June. More info

[[ modalMessage ]]

Success!

Your browser is now connected to your June Oven. When following along with our recipes, cook instructions will be automatically sent to your oven.

Your three year Premium subscription means unlimited access to tons of inspiring recipes. Enjoy visual ingredients and step-by-step videos to guide you.

Error

[[ errorMessage ]]

June Oven makes cooking perfectly easy. Not only do we want your cooking experience to be easy, we want your buying experience to be hassle-free. If you order your June Oven on juneoven.com, you'll be covered by our one year limited warranty and 100-day no questions asked return policy.

Whoops

Food should be unpredictable. Cooking it shouldn’t be. That’s why if you order before September 2017, you’ll be covered by our full 2-year warranty, and 100-day no questions asked return policy.