Prep the filling. In a large bowl, combine shredded chicken, diced onion, minced garlic, green chiles, black beans, corn, salsa, cream cheese or sour cream, shredded cheese, chili powder, cumin, smoked paprika, salt, pepper, and a squeeze of lime. Stir until evenly mixed. The filling should be moist but not runny.

Warm the tortillas. To prevent cracking, wrap tortillas in a damp paper towel and microwave for 30–45 seconds, or warm briefly in a dry skillet. Keep them covered so they stay pliable.

Fill and fold. Place a tortilla on a flat surface. Spoon 1/2 to 3/4 cup of filling in the center. Fold the sides over the filling, then fold the bottom up and roll tightly into a burrito shape. Place seam-side down. Repeat with remaining tortillas.

Brush with oil. Lightly brush or spray each chimichanga with oil on all sides. This helps the air fryer create a crisp, golden exterior.

Preheat the air fryer. Set to 375°F (190°C) for 3–5 minutes. A preheated basket helps prevent sticking and promotes even browning.

Arrange in the basket. Place chimichangas seam-side down in a single layer, leaving space between them. Work in batches if needed to avoid crowding.

Air fry. Cook at 375°F (190°C) for 8–10 minutes, flipping halfway through. Add 1–2 minutes if you want extra crunch. They should be golden brown and crisp.

Rest briefly. Let them sit for 2–3 minutes after cooking. This helps the filling set so it doesn’t spill out when you cut or bite into them.

Serve. Top with sour cream, guacamole, pico, shredded lettuce, chopped cilantro, or a drizzle of hot sauce. Add lime wedges on the side for brightness.