• Preheat oven to 400 degrees
• In an 8 X 8 or 9 X 13 baking dish place your boneless skinless chicken breasts. Sprinkle 1 tbsp of your favorite taco seasoning on each side and rub it in throughly.

Instant Pot Instructions

• Place 1 cup of your favorite salsa at the bottom of the instant pot insert. Nestle your seasoned chicken breasts into the salsa, then pour 1 more cup of salsa on top.
• Secure the Instant Pot lid and the steam release valve to seal. Press the high pressure button and adjust the time to 10 minutes. The screen will display the word: ON while it comes it pressure. It will take about 5-8 minutes for the instant pot to come to pressure. Then it will read 00:10 and continue to cook for 10 minutes. Once it reaches 00:00 it will beep. You will NOT release the steam yet. You will let it "naturally release" which means you won't touch it until you wait for the screen to read LO 00:05 or 00:05 depending on Instant Pot you have.
• Then you will release the steam valve and once the valve drops, you will take lid off and remove chicken to rest on a plate. Next you will reserve 1 1/2 cups of the salsa from inside the pot and place in a bowl. Next you will place the block of cream cheese in the salsa to soften and start mixing with a spatula.
• Once chicken has rested, you will shred it with two forks or my favorite method of shredding in the Kitchen Aid mixer. Add the shredded chicken back into the cream cheese salsa mixture. Fold in until throughly combined. Then add in the green chilies and fold again.

Crock Pot Instructions

• Place 1 cup of your favorite salsa at the bottom of the Crock Pot. Nestle your seasoned chicken breasts into the salsa, then pour 1 more cup of salsa on top.
• Then turn Crock Pot on low for 3 1/2 hours.
• Then you will take lid off and remove chicken to rest on a plate. After you will reserve 1 1/2 cups of the salsa from inside the pot and place in a bowl. Next you will place the block of cream cheese in the salsa to soften and start mixing with a spatula.
• Once chicken has rested, you will shred it with two forks or my favorite method of shredding in the Kitchen Aid mixer. Add the shredded chicken back into the cream cheese salsa mixture. Fold in until throughly combined. Then add in the green chilies and fold again.

Baking Instructions for BOTH Instant Pot & Crock Pot Methods

• After you will start rolling your taquitos. Place 2-3 tbsp of mixture on the far side of longest side of the tortilla. Then you will sprinkle drained and rinsed black beans on top, shredded mild cheddar and then you will start to roll tightly. Fold inside the stuffing tightly and continue to roll 3 to 4 times like a roll up to insure they are securely rolled. See video above if you are unsure!
• Continue until all taquitos are rolled and placed on baking sheet. Bake at 400 degrees for 15 minutes, then serve with homemade guacamole and queso!