Baked Chicken Chimichangas [with Instant Pot Salsa Chicken]
These chimichangas are full of cheesy chicken and are nice and crispy!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, instant pot
Servings: 6chimichangas
Author: Sam
Ingredients
Salsa Chicken:
1-2poundschicken
1cupsalsa
2teaspoonstaco seasoning
Chimichangas:
1cupshredded cheddar cheese
68-inchflour tortillas
1tablespoonbuttermelted
Toppings: sour cream, guacamole, salsa, and shredded cheddar cheese for topping
Instructions
Salsa Chicken:
If you have large chicken breasts, cut them into 1 or 2 large pieces and place them in the Instant Pot. Combine the salsa and the taco seasoning and pour over the chicken. Place the lid on the pot, making sure the pressure valve is set to the “sealing” position and set to Manual for 8 minutes. Once the cook time is complete, let sit for another 10 minutes before releasing the pressure. Remove chicken and shred.
Chimichangas:
Preheat oven to 400°F.
In a medium bowl combine shredded chicken, cheese, and 1/4-1/2 cup of the salsa mixture left in the instant pot. Place a spoonful of the chicken mixture in the middle of the tortilla, roll up and fold ends in and place on a baking sheet.
Brush the tops with melted butter. Bake at 400 for 20-25 minutes, or until crispy and brown.
Notes
If using already cooked chicken, add 2 teaspoons taco seasoning and 1/2 cup salsa to the already cooked shredded chicken.
Here's the taco seasoning mix I use: 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon garlic