Crispy CHICKEN TAQUITOS (without all that oil!) | It's so easy!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: queso fresco

Reduced-fat cheese lowers calories without sacrificing flavor.

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Canned chicken is often less expensive and convenient.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Flour tortillas are generally cheaper and more widely available.

Set the Instant Pot to sauté to heat it up.

Add boneless skinless chicken thighs to the pot.

Pour in chicken broth, using less than a cup since salsa will also add liquid.

Add maikai salsa original chunky to the pot.

Sprinkle taco seasoning over the top and mix it in.

Close the lid and set the knob to sealing.

Press keep warm/cancel to stop sauté mode, then press manual for high pressure cooking for 15 minutes.

After cooking, let the pressure release naturally for 10 minutes before opening the vent.

Shred the chicken using two forks once it's cooked.

Add cream cheese to the shredded chicken and mix until melted.

Lay a heaping scoop of the chicken mixture on a flour tortilla, shaking off excess juices.

Sprinkle cheese over the chicken mixture on the tortilla.

Roll the tortilla tightly and place seam side down on a tray.

Spray the rolled taquitos with non-stick cooking spray.

Preheat the oven to 425 degrees Fahrenheit.

Bake the taquitos for 15 to 20 minutes until golden brown.

If making a big batch, freeze the taquitos by par-freezing them separately before placing in a zip-top bag.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens