Instant Pot Salsa Verde Shredded Chicken Taquitos

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  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    1008

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.

Inspired by: https://recipes.instantpot.com/recipe/salsa-verde-shredded-chicken-taquitos/

recipe updated Apr 30, 2020

Ingredients

  • Chicken breast icon
    Chicken breast
    1.022 kg (about 9)
  • White onion icon
    White onion
    ½ (about 70 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Cilantro icon
    Cilantro
    4 sprigs
  • Salsa verde icon
    Salsa verde
    1 ½ cups (about 363.6 g)
  • Chicken broth icon
    Chicken broth
    1 cup (about 249 g)
  • Coarse salt icon
    Coarse salt
    1 tsp (about 5 g)
  • Corn tortilla icon
    Corn tortilla
    16 (about 304 g)
  • Vegetable oil icon
    Vegetable oil
    1 cup (about 220.8 g)
  • Lettuce icon
    Lettuce
    as needed
  • Guacamole icon
    Guacamole
    as needed
  • Cotija cheese icon
    Cotija cheese
    ½ cup (about 120 g)

Tools

  • kCook icon Stove
  • kCook icon Paper towels
  • kCook icon Instant Pot
  • kCook icon Medium cast iron skillet
  • kCook icon Plate
  • kCook icon Inner pot

Step preview

  1. Add chicken breast, white onion, garlic clove, cilantro, salsa verde and chicken broth to the inner pot
  2. Season with coarse salt
  3. Close and lock the lid and turn the steam release handle to Sealing
  4. Pressure cook - Manual, High, 15 min
  5. Natural release
  6. Discard the cilantro sprigs
  7. Using two forks, shred the chicken in the pot
  8. Add corn tortilla to a clean medium cast iron skillet
  9. Heat the corn tortillas on a comal or griddle over medium-high heat until soft and pliable
  10. Spoon 2 to 3 heaping tablespoons of the shredded chicken mixture down the center of each tortilla
  11. Roll the taquitos up tightly, securing with a toothpick if necessary
  12. Add vegetable oil to the medium cast iron skillet
  13. Heat - high heat
  14. Line a clean plate with paper towels
  15. Fry the taquitos, 3 to 4 at a time, until golden and crisp
  16. As you finish frying each batch, transfer the taquitos to a paper towel–lined plate to drain any excess oil
  17. To serve, arrange 2 or 3 taquitos per plate
  18. Garnish with lettuce, guacamole and cotija cheese
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