Go Back
+ servings
chicken_chimichanga

Wildly Good Instant Pot Chicken Chimichanga

Paula Schuck
Instant Pot Chicken Chimichanga is a super twist on this typical Mexican dish.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Mexican
Servings 4 -5

Ingredients
  

  • Whole rotisserie chicken shredded
  • 1/2 C salsa
  • Package fajita seasoning
  • Can of pinto beans drained
  • Small can green chilis diced
  • 3 fresh jalapenos diced
  • 1 C of Colby Jack cheese grated
  • 12 flour tortillas 12
  • 1 can red enchilada sauce
  • Jar of cheese sauce

Instructions
 

  • Add shredded rotisserie chicken, salsa, fajita seasoning, pinto beans, green chilies, and diced fresh jalapenos in the instant pot.
  • Set the instant pot to saute until cooked about 10 minutes.
  • Stir often
  • Preheat the broiler on high for 5 minutes.
  • Line a baking sheet with parchment paper.
  • Place each flour tortilla open on a flat service.
  • In the center of each flour tortillas add a large spoonful of the chicken mixture.
  • Top this with grated cheese.
  • Roll each filled tortilla, placing each one seam down on the parchment lined baking sheet.
  • Lightly spray non-stick Olive oil spray
  • Add red enchilada sauce on top of each of the rolled Chimichanga.
  • Broil on high for 4-5 minutes.
  • Remove from broiler.
  • Allow to slightly cool before plating each.
  • Drizzle each with cheese sauce.
  • Garnish with fresh tomatoes, jalapeños, avocados, and cilantro.
Tried this recipe?Let us know how it was!