These Baked Instant Pot Chicken and Cheese Taquitos are a total crowd pleaser! These chicken taquitos are freezer friendly and easy to prepare for any weeknight dinner! Your family will LOVE them! #easyweeknightdinner #chickentaquitos #chickenandcheesetaquitos #instantpotrecipe #instantpotchicken

Baked Cheesy Instant Pot Chicken and Cheese Taquitos

These Baked Instant Pot Chicken and Cheese Taquitos are a total crowd pleaser! These chicken taquitos are freezer friendly and easy to prepare for any weeknight dinner! Your family will LOVE them! 

Looking for something tasty to make for dinner that is fast, uses your awesome Instant Pot and is something your whole family will enjoy? 

Who doesn’t LOVE Taquitos? 

These Baked Instant Pot Chicken and Cheese Taquitos are a total crowd pleaser! 

In the picture, you’ll notice I used rather large tortillas. I recommend using the smaller fajita size/soft taco sized tortillas. These were very filling! 

Serve with sour cream, guacamole, salsa (mmm, serve it with this awesome stuff!), queso, etc. The possibilities are endless! 

Baked Instant Pot Chicken and Cheese Taquitos

Ingredients:

  • 2 chicken breasts
  • 1 package taco seasoning
  • 6 oz cream cheese
  • 1/4 water
  • 1.5 cups shredded cheddar
  • 8 fajita/taco sized tortillas

Directions:

  1. Place chicken, taco seasoning, cream cheese and water in your instant pot.
  2. Cook under pressure on the “poultry” setting. Allow to naturally release.
  3. Take chicken out and shred it (I use my KitchenAid to shred chicken!!) and then add the shredded cheddar and stir.
  4. Preheat oven to 400 degrees
  5. Next take a tortilla and put about 1/4 cup of the meat mixture down the center. Roll it tightly and place it seam side down in a baking dish. Repeat for the other tortillas.
  6. Spray with non stick spray OR brush lightly with olive oil.
  7. Bake for 8-12 minutes until crispy.
  8. Yum! Enjoy!!
Baked Cheesy Instant Pot Chicken and Cheese Taquitos
 
Ingredients
  • 2 chicken breasts
  • 1 package taco seasoning
  • 6 oz cream cheese
  • 1/4 water
  • 1.5 cups shredded cheddar
  • 8 fajita/taco sized tortillas
Instructions
  1. Place chicken, taco seasoning, cream cheese and water in your instant pot.
  2. Cook under pressure on the “poultry” setting. Allow to naturally release.
  3. Take chicken out and shred it (I use my KitchenAid to shred chicken!!) and then add the shredded cheddar and stir.
  4. Preheat oven to 400 degrees
  5. Next take a tortilla and put about 1/4 cup of the meat mixture down the center. Roll it tightly and place it seam side down in a baking dish. Repeat for the other tortillas.
  6. Spray with non stick spray OR brush lightly with olive oil.
  7. Bake for 8-12 minutes until crispy.
  8. Yum! Enjoy!!
 
3.5.3251

 

Published by

Heather

Heather is the creator and owner of Family Friendly Frugality. She calls Texas home and is married to her best friend. With 2 children 22 months apart, she has her hands full. So full that she decided to start blogging as a hobby. That hobby blew up into a full time job. Now she's got the husband, the kids and the blog. We're not exactly sure what she was thinking, but she's too busy for us to ask. Find Me On Google +

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