https://tastesbetterfromscratch.com/chicken-chimichangas/

Making the Chicken

Insta-Pot

• Cut 2 large chicken breast into large pieces and cooked in the instant pot - manual for about 12 minutes, natural de-pressure for about 5 min. (internal 165F).

Air Fryer

• Air fry with some Montreal chicken spice for 6 mins/side at 380F.

Freezing for Later

• wrap chimichangas and vacuum seal for later

Cooking 

• if frozen, microwave for 2 1/2 mins on high to thaw/warm.
• air-fried for 5-7 minutes at 380F.

Notes

• Made 1 batch with refied black beans and 1 with refried pinto beans.
• refied black beans tasted better