Rolled Cilantro Lime Chicken Tacos -

I’ve been addicted to preparing my chicken in the Instant Pot for quite some time. The tenderness is unbelievable and I love the free time it provides as it does it’s thing! With our week off to a busy start, chicken was the go-to to get us through the last couple dinners. Now, if you haven’t tried the shredded chicken taco recipe yet, this is the perfect opportunity. It’s very similar to the rolled cilantro lime chicken tacos so you’ll be able to use any leftovers to create both recipes!

ingredients for rolled chicken tacos on cutting board

Repurposing Leftovers

I have to admit, sometimes we are bad about finishing leftovers in our house. In an effort to stop using so much freezer space as my solution, I’ve started becoming better at creating new ways to disguise the leftovers as a new meal (yes, because of the kids). So, instead of the groans at hearing we are having chicken AGAIN, I play around with ideas while they’re at school and whip up a new concoction. Add a few things here and there and a delicious plate of smothered and rolled cilantro lime chicken tacos are on the menu!

HERE’S WHAT YOU’LL NEED:

INGREDIENTS:

4 chicken breasts or 6 thighs, frozen
2 cans Rotel tomatoes and green chile
1/2 cup chicken broth or water
1 packet taco seasoning
cilantro, chopped
sour cream
corn or flour tortillas
2 small limes
1 1/2 cups vegetable oil
2 cups shredded cheese

PREPARATION:

In your instant pot, add your chicken, Rotel, and taco seasoning. Seal instant pot and pressure cook on high for 15 minutes.
Naturally release for 10 minutes then quick release.
Remove chicken and shred. Return chicken the pot to soak in the juices.
Squeeze 1 lime into the mixture.
Heat oil in a large pan on medium-low to medium heat. Heat each corn tortilla for 10-20 seconds per side, then place on a lined dish to remove excess oil. You just want to soften your corn tortillas so they are easy to roll.
Add cheese to each tortilla then add your chicken mixture.
Carefully tuck and roll your taco.
Place a few tacos at a time into the oil and allow to heat, turning them every minute or so to slightly brown all sides.
Remove and top with chicken salsa juice from the Instant Pot.
Cover with cheese and pop in the oven on broil for 2 minutes.
Remove and top with sour cream and cilantro. Add lime wedges and serve!

Taquitos Anyone?

Alternatively, you could serve these delicious rolled cilantro lime chicken tacos as taquitos instead. After you finish browning them in the oil, allow them to drain and cool. Instead of topping with juices and cheese, grab your favorite dipping sauces for a great finger food! We like to dip our taquitos in sour cream, salso, queso, and green salsa verde. They make a great appetizer, snack, or meal! They’re also easy to freeze and re-heat if you make a huge batch.