Air Fryer Chicken Taquitos
Perfectly crispy Air Fryer Chicken Taquitos feature seasoned shredded chicken and melty cheese wrapped in corn tortillas and air-fried to golden perfection. They’re quick to make, healthier than traditional fried versions, and endlessly customizable for any taste preference.
Ingredients
- 2 cups cooked shredded chicken rotisserie chicken works perfectly
- 1 cup shredded Mexican-blend cheese
- 4 oz cream cheese softened
- 1/4 cup salsa mild, medium, or hot depending on preference
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 12 corn tortillas 6-inch size
- Cooking spray or olive oil mister
- Optional toppings: guacamole sour cream, extra salsa, cilantro, lime wedges
Instructions
- Prepare the filling: In a medium bowl, combine the shredded chicken, cream cheese, shredded cheese, salsa, cumin, chili powder, garlic powder, onion powder, and salt. Mix thoroughly until all ingredients are well incorporated and the cream cheese is evenly distributed.
- Warm the tortillas: Place corn tortillas between damp paper towels and microwave for 30 seconds, or until they’re pliable and won’t crack when rolled. This is crucial for preventing tears during rolling.
- Fill and roll the taquitos: Place about 2-3 tablespoons of the chicken filling in a line across the lower third of each tortilla. Roll tightly from bottom to top, making sure the filling stays inside. Place seam-side down on a plate.
- Preheat the air fryer: Set your air fryer to 380°F (193°C) and allow it to preheat for 3-5 minutes. Proper preheating ensures even cooking and maximum crispiness.
- Prepare the taquitos: Lightly spray or brush each rolled taquito with oil on all sides. This minimal amount of oil helps achieve that golden, crispy exterior.
- Arrange in air fryer: Place the taquitos in a single layer in your air fryer basket, seam-side down, making sure they don’t touch. You’ll likely need to cook in batches depending on your air fryer size.
- Air fry to perfection: Cook for 6-8 minutes until the taquitos are golden brown and crispy. No need to flip them halfway through cooking if they’re securely placed seam-side down.
- Serve immediately: Transfer to a serving plate and serve hot with your favorite dipping sauces like guacamole, sour cream, or additional salsa.
Notes
- For make-ahead convenience, prepare the filling up to two days in advance and store in the refrigerator.
- If your corn tortillas are particularly prone to cracking, you can brush them with a bit of water before microwaving to add extra moisture.
- For extra flavor, add 2 tablespoons of chopped green chiles or jalapeños to the filling mixture.
- To keep the first batch warm while cooking additional batches, place finished taquitos in a 200°F oven.
- Flour tortillas can be substituted for corn if preferred, though the texture and flavor will be slightly different.