Salsa Verde Shredded Chicken Taquitos

This has to be one of the easiest recipes in the entire book. It was one of my favorite childhood dishes, and one of the only things I ever ordered when we went out to eat. These taquitos feature flavorful shredded chicken simmered in salsa verde, then wrapped in a corn tortilla that is fried until golden and crisp. The quick and easy filling can be used for tacos, burritos, enchiladas, and/or tamales.

Cuisine

Mexican

Course

Dinner

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 - 8 servings, boneless, chicken broth, cilantro, coarse salt, contributed, cook 45 min, corn tortillas, crumbled queso cotija, dinner, easy, garlic, gluten free, guacamole, Leslie Harris de Limón, mexican, prep 5 min, pressure cook, shredded lettuce, spicy salsa verde, vegetable oil, white onion

Prep Time

5 min

Cook Time

45 min

Servings

6 - 8 servings

Ingredients

2 1/4 lbs boneless
1/2 medium white onion
2 cloves garlic
4 sprigs cilantro
1 1/2 cups Spicy Salsa Verde
1 cup chicken broth
1 tsp coarse salt
12 - 16 Corn tortillas
1 cup vegetable oil
Shredded lettuce
Guacamole
Crumbled queso cotija

Instructions

In the Instant Pot, combine the chicken, onion, garlic, and cilantro. Pour the salsa verde and chicken broth on top; season with the salt.
Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 15 minutes on high.
When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
Discard the cilantro sprigs. Using two forks, shred the chicken in the pot.
Heat the corn tortillas on a comal or griddle over medium-high heat until soft and pliable. Spoon 2 to 3 heaping tablespoons of the shredded chicken mixture down the center of each tortilla. Roll the taquitos up tightly, securing with a toothpick if necessary.
Heat the vegetable oil in a medium skillet over high heat. Fry the taquitos, 3 to 4 at a time, until golden and crisp. As you finish frying each batch, transfer the taquitos to a paper towel–lined plate to drain any excess oil.
To serve, arrange 2 or 3 taquitos per plate. Garnish with shredded lettuce, guacamole, and queso cotija.

Notes

Substitution tip: Have fun playing with different flavors for this easy shredded chicken filling by switching out the salsa verde for Salsa Ranchera or Salsa Gemma

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