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Instant Pot Chicken Chimichanga Recipe

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This recipe for Instant Pot Chicken Chimichanga is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 rotisserie chicken (shredded)
1/2 C salsa
1 package fajita seasoning
1 can pinto beans (drained)
1 can green chilis (diced)
3 fresh jalapenos (diced)
1 C of Colby Jack cheese (grated)
1 package flour tortillas (12)
1 can red enchilada sauce
1 jar cheese sauce
Directions:
Directions:
Add shredded rotisserie chicken, salsa, fajita seasoning, pinto beans, green
Set the instant pot to sauté 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep time-8 minutes, total time-30 minutes

 

 

 

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