Chicken Chimichanga

By: Instant Pot Culinary Team

Chicken Chimichanga
cuisine icon Cuisine
Mexican
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
16oz. can refried beans, 2 ½ lb. boneless skinless chicken breast shredded, 4 chimichangas, air fry, cayenne, cook 20 min, cooking spray, easy, enchilada sauce, enchilada sauce canned or jarred, flour tortillas large burrito style, fresh cilantro chopped for serving, garlic powder, guacamole for serving, Instant Pot Culinary Team, limes halved for serving, mexican, mexican cheese, mexican cheese shredded, onion powder, paprika, prep 15 min, refried beans, salt, shredded chicken, sour cream for serving

prep icon Prep Time
15 min
cook icon Cook Time
20 min

serving icon Servings
4 Chimichangas
Ingredients
  • 2 – 2 ½ lb. shredded boneless skinless chicken breast
  • 1 ½ cup enchilada sauce, canned or jarred
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. cayenne
  • 2 tsp. salt
  • 4 flour tortillas, large, burrito style
  • 1 16 oz. can refried beans
  • 1 cup Mexican cheese, shredded
  • Cooking spray, as needed
  • 2 limes, halved, for serving
  • 1 cup sour cream, for serving
  • 1 cup guacamole, for serving
  • Fresh cilantro, chopped, for serving
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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