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.