Crispy Air-Fryer Chicken Taquitos
Pin itTaquitos are one of those dinners that feel like a treat but take almost nothing, especially if you grab a rotisserie chicken. You stir up a cheesy chicken filling, roll it into warm tortillas, and let the air fryer crisp them into crunchy little rolls with barely any oil. Warm the tortillas first so they do not crack, roll them tight, and you are basically done. Dunk them in guac and salsa, and roll a double batch for the freezer while you are at it.
Why this one is so easy
Crunchy taquitos with way less oil than frying, and the air fryer makes them shatter-crisp.
Rotisserie chicken makes the filling a five-minute job, so this is a real weeknight dinner.
They freeze raw and cook straight from frozen, so a batch now is dinner later.
Della's tips
Warm the tortillas first. Cold corn tortillas crack the second you roll them, and this is the number one fix.
Do not overfill. About 2 tablespoons each, or the filling oozes out and they will not stay rolled.
Seam-side down so the weight holds them shut while they set, and toothpick the corn ones.
Spray with oil and keep them in a single layer. No oil means no crunch, and crowding steams them.
Make it your own
+ Beef or bean: swap in seasoned ground beef, or mash black or refried beans for a vegetarian filling.
+ Spicy: stir chopped chipotle in adobo or diced green chiles into the filling.
+ Loaded: top with shredded lettuce, cotija, diced onion, and cilantro.
If you are out of something
Corn or flour tortillas. Flour is easier to roll, corn gets crispier.
Monterey Jack, cheddar, or pepper jack instead of the Mexican blend.
Any cooked shredded chicken works, from the slow cooker or the Instant Pot.
The filling keeps up to two days in the fridge, and rolled uncooked taquitos hold up to three days covered tightly. To freeze, lay the rolled taquitos on a tray until firm, then bag them for up to three months and cook straight from frozen, adding 2 to 3 minutes. Cooked leftovers keep four to five days and re-crisp in the air fryer in a minute or two.
Ingredients
Steps
Stir the cream cheese, salsa, chili powder, cumin, garlic powder, and salt together, then fold in the shredded chicken and cheese.
Warm the tortillas so they roll without cracking: wrap them in a damp paper towel and microwave 30 to 60 seconds until soft and pliable. Keep them covered as you work.
Put about 2 tablespoons of filling in a line across the lower third of each tortilla and roll it up tight. Set them seam-side down, and toothpick the corn ones so they stay shut.
Arrange them seam-side down in a single layer, in two batches, and spray with oil. No spray, no crisp.
Air fry at 400F for 5 minutes, flip and spray again, then 2 to 3 minutes more, until golden and crisp. Serve with guacamole, salsa, and sour cream.
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Questions, answered
Warm them first in a damp paper towel in the microwave until pliable, and keep them covered while you roll.