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Meals that start with something like a precooked rotisserie chicken? What an easy way to whip up a delicious meal while still saving the time of preparation that you might normally have. This Instant Pot Chicken Chimichanga is just the ticket as it also uses the incredible speed timing of the Instant Pot to get this dinner on the table practically before they know you started making it!
There used to be a restaurant chain called Chili’s that started a lot of the Mexican franchise around the Madison Wisconsin area 40 years ago. I delighted in their Chicken Chimichanga plate, with the slightly crunchy tortilla skin of the (let’s face it, burrito) that was layered with mouth watering brown and spicy gravy goodness. Top it with the suggested garnish and you will have a plate that looks like it could come out of their very kitchens, back in the day. Now, all you can see left of the Chili’s franchise, is their bags of chips and jars of salsa in the aisles of your local grocery store…
My Instant Pot Chicken Chimichanga is a nod to those days
You will need:
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:
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.
Print my Instant Pot Chicken Chimichanga Recipe Here
