Salsa Verde Shredded Chicken Taquitos
By :Everyday Mexican Instant Pot Cookbook by Leslie Limon
Salsa Verde Shredded Chicken Taquitos
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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.
Salsa Verde Shredded Chicken Taquitos
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Course Dinner
Cuisine Mexican
Difficulty Easy
Browse Category Kid-Friendly, Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 45 minutes
Servings
6 - 8 servings
Ingredients
  • 2 1/4 lbs boneless skinless chicken breasts
  • 1/2 medium white onion finely chopped
  • 2 cloves garlic minced
  • 4 sprigs cilantro
  • 1 1/2 cups Spicy Salsa Verde or green enchilada sauce
  • 1 cup chicken broth
  • 1 tsp coarse salt
  • 12 - 16 Corn tortillas
  • 1 cup vegetable oil
  • Shredded lettuce for garnish
  • Guacamole for garnish,
  • Crumbled queso cotija for garnish
Course Dinner
Cuisine Mexican
Difficulty Easy
Browse Category Kid-Friendly, Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 45 minutes
Servings
6 - 8 servings
Ingredients
  • 2 1/4 lbs boneless skinless chicken breasts
  • 1/2 medium white onion finely chopped
  • 2 cloves garlic minced
  • 4 sprigs cilantro
  • 1 1/2 cups Spicy Salsa Verde or green enchilada sauce
  • 1 cup chicken broth
  • 1 tsp coarse salt
  • 12 - 16 Corn tortillas
  • 1 cup vegetable oil
  • Shredded lettuce for garnish
  • Guacamole for garnish,
  • Crumbled queso cotija for garnish
Salsa Verde Shredded Chicken Taquitos
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. In the Instant Pot, combine the chicken, onion, garlic, and cilantro. Pour the salsa verde and chicken broth on top; season with the salt.
  2. 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.
  3. When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
  4. Discard the cilantro sprigs. Using two forks, shred the chicken in the pot.
  5. 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.
  6. 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.
  7. To serve, arrange 2 or 3 taquitos per plate. Garnish with shredded lettuce, guacamole, and queso cotija.
Recipe 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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