Crispy Chicken Taquitos
Crispy Chicken Taquitos are made with shredded chicken, Mexican cheese, cream cheese, and corn tortillas; air fry at 400°F for 10 minutes until shatteringly crispy.
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Method
- 1
Mix shredded chicken, cheese, cream cheese, salsa verde, cumin, and chili powder.
- 2
Warm tortillas in microwave 30 seconds under a damp paper towel so they don't crack.
- 3
Place 2-3 tablespoons of filling on each tortilla. Roll tightly and place seam-side down.
- 4
Spray with oil. Air fry at 400°F for 8-10 minutes until crispy and golden.
- 5
Serve with sour cream, guacamole, salsa, and cilantro.
Pro tip. Warming the tortillas is essential — cold corn tortillas crack and break. Cream cheese in the filling acts as glue and keeps everything together. Use rotisserie chicken for the fastest prep.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 18 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 200 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 360°F for 3-4 minutes. Space them apart — contact points go soft in reheating. Full reheat guide for taquitos.
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