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–+ servings
white plate of chicken chimichangas drizzled with red sauce
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5 from 2 votes

Easy Instant Pot Chicken Chimichangas

You're going to love this easy chimichanga recipe!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Mexican
Method: Instant Pot
Servings: 12
Calories: 121kcal
Author: Corinne Schmitt

Ingredients

  • 1 whole rotisserie chicken shredded
  • ½ cup salsa
  • 1 package fajita seasoning
  • 1 can pinto beans drained
  • 1 can diced green chilis
  • 3 jalapenos freshly diced
  • 1 cup Colby Jack cheese grated
  • 1 package flour tortillas 12
  • 1 can red enchilada sauce
  • 1 jar cheese sauce

Instructions

  • Add the shredded chicken, salsa, seasoning, beans, chilies, and jalapenos into the instant pot.
  • Put the Instant Pot on sauté for 10 minutes. Stir often.
  • Preheat the broiler for 5 minutes on high.
  • Add parchment paper to a baking sheet and lay out the tortillas.
  • Add the mixture into the middle of the tortilla and top with shredded cheese.
  • Roll the tortillas and put them seam side down on the baking sheet. Spray with olive oil spray.
  • Put the red sauce on top.
  • Add to the broiler and cook for 4-5 minutes. Take out and let cool. Drizzle with cheese sauce and garnish.

Notes

 

 

Nutrition

Calories: 121kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 343mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 1mg