This Instant Pot Salsa Chicken Taquitos Recipe is mind-blowing good. These are the best easy chicken taquitos, and they have wonderful Tex-Mex flavors. Ideal for meal prepping, these Instant Pot salsa chicken is suitable for a freezer meal as well. Feed a crowd or keep them to yourself.
Ingredients
2Tbsp.Tejan seasoning
14-pound whole roasting chicken
2Limes, halved
2tablespoonscanola oil
1cupchicken stock
1cupsalsa
1mexican seasoning bouillon
1 8ozpackage of cream cheese
2cupsmonterey jack cheese, shredded
½cupdiced red onion
2tbsp.Green onions, chopped
1cupSalsa, medium
156 inch tortillas
Garnish with Spicy Chili Lime seasoning
Instructions
Remove giblets and excess fat from the chicken cavity.
Dry chicken thoroughly with paper towels.
Season chicken and chicken cavity with Tejan seasoning.
Stuff the cavity with the lime halves.
Set 6 or 8-qt Instant Pot® to the high saute setting.
Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes.
Flip the chicken and cook for an additional 4 minutes, remove from the pot and set aside.
Place metal trivet into the pot.
Add the chicken stock, 1 cup of salsa, and the chicken on top of the trivet.
Select manual to high, and set for 28 minutes.
When finished cooking, naturally release pressure for 25 minutes.
Let rest until cool.
Remove the meat from the bone, and skin, and shred.
Place the chicken in a large bowl.
Add your softened cream cheese, monterey jack cheese, onions, salsa, and 1 tbsp. Tejan seasoning.
Mix to combine.
Spoon 3 tbsp. Of the chicken mixture onto the tortilla and roll it up.
Place the taquitos seam down on a parchment covered baking pan.
Spray the taquitos with non-stick baking spray.
Sprinkle with Spicy Chili Lime seasoning.
Bake for 15 minutes.
Notes
Taquitos can be frozen up to 30 days. Place in a sealable freezer bag laying flat.Cook from frozen:Bake for 25 min.Serves: 6-8