Recipes
Chicken Chimichanga
4 Chimichangas
Easy
INSTRUCTIONS
- In a large bowl, toss the shredded chicken with the enchilada sauce, onion powder, garlic powder, paprika, cayenne, and salt.
- Lay each flour tortilla flat on a work surface. Equally spread the refried beans over each tortilla, leaving ½ inch rim from the sides.
- Arrange the shredded chicken horizontally across the middle of each tortilla, dividing the filling equally.
- Top the shredded chicken with shredded Mexican cheese, dividing the cheese equally across each tortilla.
- Fold the sides of the tortilla inwards over the filling. Compactly, roll the burrito over the filling, tucking in the sides as you roll away.
- Continue rolling until the burrito is seam side down. Spray each burrito with vegetable cooking spray.
- Air Fry at 370°F / 188°C for 20 minutes . Do not rotate the burritos during cooking.
- Plate each fried chimichanga, and top with sour cream, guacamole, and freshly chopped cilantro. Garnish with sliced lime. Enjoy!
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About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
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