I made this chicken in my electric pressure cooker for something else but I decided Taquitos sounded better!!! Edit 2/23/2021
I did these again but subbed 1 lb beef( 45 mins on high in the pressure cooker with beef broth) shredded it up and added 505 Southwest green chilies then cooked them in the air fryer 390 5 minutes per side!!! Delicious alternative!! 
4 good sized chicken breasts
1 1/2 cups chicken broth
30 extra thin corn tortillas
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tsp paprika
salt to taste (I did just under 1 tsp)
Juice of 1 small lime
1 cup shredded sharp cheddar or Mexican blend
4 oz cream cheese, softened
Toppings:
Chopped lettuce
avocado
pico de gallo
queso anjeo
sour cream
I cooked my frozen chicken breast in my electric pressure cooker (mine is a Power Quick Pot, but Farberware, Instant Pot, Cosori......lots of different brands are awesome!)
Breasts in the pot with the broth, 9 minutes on high pressure , natural release for 5, then quick release the rest.
Take them out and allow them to cool before shredding.
After you have shredded your chicken place it in a bowl with the seasonings, lime juice and cheeses, mix well.
Working 2 at a time wrap corn tortillas in a damp paper towel and heat in the microwave for 20 seconds. Remove and place in another 2 tortillas.
While the 2nd 2 tortillas are heating, work with the 1st 2. Place a good Tablespoon full onto hot tortilla and roll up snugly. Place on a well greased baking sheet, seam side down. Repeat with all the tortillas and filling.
I use 2 baking trays so there is a little room between each taquito, this makes the baking process quicker and makes them crisp on all sides
When they have all been filled and rolled, spray evenly with cooking spray and sprinkle with garlic powder.
Bake at 425 degrees for 7-9 minutes, until they are starting to crisp. Pull them out and flip gently, then put them back rotating the pans and bake 7-9 minutes more until edges are crisp. They will crisp up even more after they come out so don't over bake!
I served mine on a bed of romaine with avocado, topped with pico de gallo and queso anejo, and a side of sour cream.
You can make and bake these up ahead of time and reheat in a 350 degree oven for 10 minutes when you are ready to eat!
