To make the salsa verde chicken, add chicken breast and HERDEZ® Roasted Salsa Verde to the insert of an Instant Pot. Set to Manual and cook on High pressure for 20 minutes, until chicken is cooked through.

Use two forks to shred the chicken in the Instant Pot insert.

Preheat oven to 425˚F. Line a rimmed baking sheet with a silicone mat or parchment paper.

Add 1 cup of the cooked shredded chicken to a large bowl, then reserve the rest for other uses.

Add avocado, black beans, shredded cheddar, cream cheese, and salsa verde to the shredded chicken. Stir to combine until all ingredients are evenly incorporated.

Add tortillas to the microwave and warm for about 10 to 15 seconds.

On a flat work surface, wrap up the taquitos. Place on warm tortilla on your work surface and add a generous spoonful (heaping Tablespoon or so) to the center.

Working from the bottom, roll up the tortilla tightly. Place seam side down on the lined baking sheet.

Bake until golden and crispy on the outside, about 15 minutes.

Serve with additional Roasted Salsa Verde.