Step 1

To make the salsa verde chicken, add chicken breast and HERDEZ® Roasted Salsa Verde to the insert of an Instant Pot. Set to Manual and cook on High pressure for 20 minutes, until chicken is cooked through.

Step 2

Use two forks to shred the chicken in the Instant Pot insert.

Step 3

Preheat oven to 425˚F. Line a rimmed baking sheet with a silicone mat or parchment paper.

Step 4

Add 1 cup of the cooked shredded chicken to a large bowl, then reserve the rest for other uses.

Step 5

Add avocado, black beans, shredded cheddar, cream cheese, and salsa verde to the shredded chicken. Stir to combine until all ingredients are evenly incorporated.

Step 6

Add tortillas to the microwave and warm for about 10 to 15 seconds.

Step 7

On a flat work surface, wrap up the taquitos. Place on warm tortilla on your work surface and add a generous spoonful (heaping Tablespoon or so) to the center.

Step 8

Working from the bottom, roll up the tortilla tightly. Place seam side down on the lined baking sheet.

Step 9

Bake until golden and crispy on the outside, about 15 minutes.

Step 10

Serve with additional Roasted Salsa Verde.