Makes 6 servings
Fast 15-minute cook time
Place chicken in a 4- or 6-qt. electric or stove-top pressure cooker. In a small bowl stir together salsa, oregano, and garlic powder. Pour over chicken. Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 15 minutes. Remove from heat.
For both models, release pressure quickly. Carefully open lid. Transfer chicken to a cutting board, reserving liquid in cooker. Shred chicken using two forks. Transfer to a bowl. Stir some cooking liquid into chicken to moisten. Divide chicken among rolls. Top with cheese, cilantro, and lettuce.
Slow 5-hour low cook time
Place chicken in a 3½- or 4-qt. slow cooker. In a small bowl stir together salsa, oregano, and garlic powder. Pour over chicken. Cover and cook on low 5 to 5½ hours. Transfer chicken to a cutting board, reserving liquid in cooker. Shred chicken using two forks. Transfer to a bowl. Stir some cooking liquid into chicken to moisten. Divide chicken among rolls. Top with cheese, cilantro, and lettuce.
Per serving 425 cal., 8 g fat (2 g sat. fat), 117 mg chol., 1,058 mg sodium, 41 g carb., 4 g fiber, 5 g sugars, 45 g pro.
Bolillo rolls are the Mexican variation of French baguettes. The 6-inch oval rolls are baked in a stone oven for a crunchy crust and soft interior.