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white plate of chicken chimichangas drizzled with red sauce

Easy Instant Pot Chicken Chimichangas

You're going to love this easy chimichanga recipe!
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 121kcal


  • 1 whole rotisserie chicken shredded
  • 1/2 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


  • 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.





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