Salsa Verde Shredded Chicken Taquitos

By: Everyday Mexican Instant Pot Cookbook by Leslie Limon

Salsa Verde Shredded Chicken Taquitos
cuisine icon Cuisine
Mexican
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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"]
cuisine icon Keywords
30-60 min, 6 - 8 servings, boneless, chicken broth, cilantro, coarse salt, contributed, cook 45 min, corn tortillas, crumbled queso cotija, dinner, easy, Everyday Mexican Instant Pot Cookbook by Leslie Limon, garlic, gluten free, guacamole, mexican, prep 5 min, pressure cook, shredded lettuce, spicy salsa verde, vegetable oil, white onion

prep icon Prep Time
5 min
cook icon Cook Time
45 min

serving icon 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.
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