Remove the giblets and any excess fat from the cavity of the chicken. Pat the chicken dry using paper towels. Generously season the exterior and cavity with the Tejan seasoning. Stuff the halved limes into the cavity.

Select the “Sauté” function on a 6- or 8-quart Instant Pot. Once hot, add the canola oil. Place the chicken breast-side down and cook for approximately 4 to 5 minutes until golden brown. Flip the chicken and sear the other side for an additional 4 minutes. Remove the chicken and set it aside.

Insert the metal trivet into the Instant Pot. Pour in the chicken stock and 1 cup of salsa. Place the bouillon cube into the liquid. Return the chicken to the pot, positioning it on top of the trivet. Seal the lid and cook on “Manual” high pressure for 28 minutes. Once completed, allow the pressure to naturally release for 25 minutes. Remove the chicken and allow it to rest until cool enough to handle.

Once cooled, discard the skin and bones. Shred the chicken meat and transfer it to a large mixing bowl. Add the softened cream cheese, shredded Monterey Jack cheese, diced red onion, chopped green onions, 1 cup salsa, and 1 tablespoon of additional Tejan seasoning. Stir thoroughly until well combined.

Preheat the oven to 400°F (200°C). Spoon approximately 3 tablespoons of the chicken mixture onto each tortilla and roll tightly. Place the taquitos seam-side down on a parchment-lined baking sheet.

Lightly spray the tops of the taquitos with non-stick baking spray. Sprinkle with spicy chili lime seasoning if desired. Bake for approximately 15 minutes or until golden and crisp.