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Easy Instant Pot Chicken Chimichanga

Easy Instant Pot Chicken Chimichanga

This Easy Instant Pot Chicken Chimichanga Recipe makes dinnertime a total breeze! Packed full of flavor and ready with minimal effort!

Author: Wondermom Wannabe

Meal Type: Dinner

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 servings

Calories: 288 kcal per serving

Ingredients

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

Instructions

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

Nutrition

Energy: 288 kcal | Total Fat: 13 g | Saturated: 4 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 27 mg | Total Carbs: 29 g | Fiber: 4 g | Sugars: 5 g | Proteins: 13 g | Sodium: 1,042 mg | Polyunsaturated: 3 g | Monounsaturated: 4 g

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