Makes 20-24 taquitos
2 chicken breast
1 cup water
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon powder garlic
¼ teaspoon paprika
¼ teaspoons crushed red pepper flakes
½ cup sour cream
1 cup shredded Mexican blend cheese
20-24 corn tortillas
Crumbled Queso Fresco
Add the chicken breasts, water and onion into your instapot
cook under low pressure for 38 minutes
Meanwhile in large bowl add all spices. Set aside.
Squeeze lime set aside.
Once chicken is completely done
Carefully remove the chicken breast unto a working
platter & shred (the chicken broth can be stored in a
mason jar for another meal & freezes well!)
Add shredded chicken in the spice bowl.
Add lime juice, sour cream and cheese and incorporate all
ingredients mixing thoroughly (you can use your hands.
Preheat oven to 400 degrees
Spray a large baking sheet with nonstick cooking spray
Take 10 corn tortillas at a time and place in a bread bag
or lightly moisten paper towel and microwave for 30 seconds
or until soft. Remove carefully-very hot steam If using a bread bag.
Once tortillas are a cool enough to handle (not cold) place
a heaping tablespoon of the chicken filling mixture in the center
of the tortilla and roll it tight. Place the taquito seam side down
on the prepared baking sheet. Continue until all the tortillas
(20-24) are done. Bake 15-22 minutes or until golden brown.
Remove from oven and serve warm with desired toppings.
You will have about ½ chicken mixture left
this can be placed in a zip lock bag and freeze for another meal
(fluatas, quesadillas or tacos) You can make more rolled taquitos
to freeze for a future meal- simply make the taquitos
and place on non-sprayed baking sheet- freeze rolled
taqitos on baking sheet. Once they are frozen place
them in a freezer bag and freeze for up to 30 days.