Instant Pot Kick’n Chicken Chimichangas

Instant Pot Kick'n Chicken Chimichangas

Craving Mexican food but looking for something a little different than a taco? These Instant Pot Kick'n Chicken Chimichangas cover all the bases. This recipe uses an Instant Pot to cook the chicken super fast. Next, the chicken is mixed with a salsa and cheese mixture, and then it's all folded into a tortilla. Pop them in the oven, and you have a fun and unique dinner!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine Mexican
Servings 8

Equipment

  • Instant Pot

Ingredients
  

For Shredded Chickn

  • 2 Boneless, skinless chicken breasts
  • 1 tbsp Weber® Kick'n Chicken Seasoning
  • 1 cup Swanson® Chicken Stock

For the Chimichangas

  • 1 cup Pace® Chunky Salsa
  • 1 cup Kraft® Mexican Style Four Cheese Blend Shredded Cheese
  • 4-6 Green Onions thinly sliced
  • 1/2 tbsp Weber® Kick'n Chicken Seasoning
  • 4 Mission® Large Burrito Flour Tortillas
  • 2 tbsp Land O Lakes® Butter melted

Instructions
 

  • For the shredded chicken, liberally coat both sides of the chicken breasts with 1 tablespoon of Weber® Kick ‘n Chicken Seasoning and place inside Instant Pot. Add chicken stock and set to cook at high pressure for 10 minutes.
  • Preheat oven to 400º degrees.
  • After 10 minutes of cooking the chicken, let the pressure reduce naturally for 10 minutes before using the speed release.
  • Transfer chicken to large bowl. Using two forks, pull the chicken apart in long shreds. Add salsa, cheese, green onions, and Weber® Kick‘n Chicken Seasoning to the bowl and mix well.
  • Line a baking sheet with parchment paper. Take one flour tortilla and place it on a clean work surface. Place 1/4 of the chicken mixture in the center of the tortilla.
  • Fold in the left and right sides of the tortilla toward the center, then roll up the tortilla from the bottom. Place seam-side down on the parchment-lined baking sheet. Repeat with the remaining tortillas and chicken mixture.
  • Brush the tops and sides of the chimichangas with the melted butter. Bake for 25 to 30 minutes, or until golden brown and crisp.
  • Serve immediately garnished with your favorite toppings.

Video

Keyword chimichanga, Kick’N Chicken, mexican, shredded chicken

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