Salsa Cremosa Crispy Chicken Tacos

Directions

1. To cook the chicken in an Instant Pot, add the green enchilada sauce and chicken to the bowl. Seal with the lid and pressure cook on high for 10 minutes. Allow the Instant Pot to manually release once the 10 minute cooking time has passed. 

2. To cook the chicken in a slow cooker, add the green enchilada sauce and chicken to the bowl. Cook on the low setting for 6-7 hours, or until tender.

3. Shred the chicken with two forks and add back to the cooking liquid to marinate while you prepare the taco shells and garnishes. Season with additional salt and pepper to taste.

4. Bake taco shells at 350F for 2-3 minutes or until crisp.

5. For a quick and easy taco night, place about 1/3 cup of chicken in each taco, top with your favorite veggies, and finish with Siete Salsa Cremosa