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
CookingÂ
- 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