Instant Pot Green Chili Chicken Burritos

Now we all know what tomorrow is – the 5th of May – Cinco de Mayo. And we’ll deal with Cinco de Mayo in all good time. Today is – are you ready? May the Fourth Be With You. Yeah, I know.

All kidding and silliness aside, today is National Star Wars Day. We are encouraged to don our Wookie costume and waive our lightsaber. Each year, on the weekend closest to May 4th, our Farmer’s Market holds a Star Wars themed market day. We’ve never gone, so I’m not sure what makes it different than any other Saturday Market in the town square. What I do know is that the market is amazing anytime.

So now that we’ve got all the May the Fourth comments out of the way, let’s talk good eats for Tuesday. Tijuana Tuesday. My guys are huge Mexican Food Fans. If I let them, they’d have Mexican Food five days a week, reserving one day for Pizza and the other for burgers. Needless to say, they are thrilled to have Tijuana Tuesday followed by Cinco de Mayo. Yum!

Instant Pot Green Chili Chicken Burritos
Chicken Filling
2 (4 oz) cans Green Chilies
1/2 cup Chicken Stock
2 teaspoons Kosher Salt
1/2 teaspoon Ground Jalapeño Pepper
1 teaspoon Roasted Garlic Powder
3 tablespoons Taco Seasoning
2 teaspoons Cumin
1 teaspoon Chipotle Seasoning
Smoked Ghost Peppers to taste, optional
2 lb. boneless Chicken Breasts

Empty green chilies into the insert of the instant pot. Add chicken stock, stir to blend.

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Cut chicken into strips, set aside.

Mix kosher salt with Jalapeno Pepper, Garlic, Taco Seasoning, Cumin and Chipotle. If desired, add a turn of freshly ground Smoked Ghost Pepper. Blend seasonings well.

Sprinkle half of seasoning over chicken strips, toss to coat. Sprinkle remaining seasoning mix over chicken, make sure all the meat is coated.

Place seasoned chicken into the pot over the green chilies. Lock lid and set to Pressure Cook on High for 16 minutes.

Note: Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.

Shred chicken with two forks. Keep warm until ready to serve. While the chicken cooks, prepare burritos for filling.

Flour Tortilla Burritos
1 firm Roma Tomato
6 Flour Tortillas
1 cup Nacho Cheese
1 cup Sour Cream
Vegetable Oil for frying

Dice tomatoes, set aside.

Warm tortillas in a griddle with a little cooking spray, just until pliable. Keep warm and set aside.

When the chicken is cooked, remove meat from the pot and shred. Moisten as needed with cooking liquid.

Working with one tortilla at a time, spread Nacho Cheese over the tortilla. Place some chicken filling down the center. Top with sour cream and diced tomatoes.

Fold in the sides, then roll the tortilla to form a burrito. Set aside and repeat until all the tortillas have been filled.

Warm oil in a skillet over medium-high heat, enough to just coat the bottom of the skillet.

Fry burritos until golden, about 3 minutes, then turn carefully and continue to fry until golden, another 2 or 3 minutes.

For a delicious Mexican Restaurant Style supper, serve these crisp Chicken Burritos with Refried Beans and Spanish Rice.