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Air Fryer Chicken Taquitos - Crispy, Easy, and Packed With Flavor

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1/2 cup cream cheese, softened
  • 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
  • 1/3 cup salsa or canned diced green chiles, drained
  • 2 tablespoons chopped cilantro (optional)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper
  • 10–12 small corn or flour tortillas (6-inch)
  • Neutral oil spray (avocado or canola)
  • Lime wedges, sour cream, salsa, and guacamole for serving

Method
 

  1. Preheat the air fryer: Set to 380°F (193°C). If your air fryer needs preheating, let it come to temperature while you mix the filling.
  2. Make the filling: In a bowl, combine shredded chicken, cream cheese, shredded cheese, salsa or chiles, cilantro, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir until evenly mixed and creamy.
  3. Warm the tortillas: For corn tortillas, wrap in a damp paper towel and microwave 30–45 seconds until pliable. For flour tortillas, warm briefly so they roll without cracking.
  4. Fill and roll: Spoon 2–3 tablespoons of filling along the lower third of a tortilla. Roll tightly into a cigar shape. Place seam-side down on a plate. Repeat with remaining tortillas.
  5. Lightly oil: Spray the outside of each taquito with a light mist of oil. This helps with browning and crisping.
  6. Air fry in batches: Arrange taquitos seam-side down in a single layer in the basket, leaving a little space between them. Cook for 6–8 minutes, flipping halfway, until golden and crisp. Time can vary by air fryer and tortilla type; corn crisps faster than flour.
  7. Serve hot: Transfer to a plate and squeeze fresh lime over the top. Serve with salsa, guacamole, and sour cream.