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Mix together all filling ingredients, making sure there are no chunks of cream cheese remaining.
Scoop onto tortillas, then folding like a burrito (Fold both sides in, then roll up). Keep seam-side down.
Preheat the air fryer to 390 degrees F for 3 minutes. Brush or spray all sides of the chimichanga with oil and place seam side down in the air fryer. Cook 4 minutes, then flip. If your seam is trying to open, use a toothpick to secure or let it cook an additional minute seam side down. Cook an additional 4-5 minutes until it has browned to your liking.
Place chimichangas seam-side down on a greased baking sheet. Preheat the oven to 400 degrees F and brush or spray well with avocado or olive oil. Bake 20-25 minutes until golden brown.
Heat a skillet over medium heat, adding enough oil to cover the bottom of the pan. Place the chimichanga seam side down and cook 2-3 minutes until golden brown. Turn, then cook all sides until golden and crisp.