Go Back
–+ servings
Platter of crispy chicken taquitos topped with sour cream, pico de gallo, jalapeños, fresh parsley, and chunky salsa.
Print Recipe

Chicken Taquitos

Crispy Air Fryer Chicken Taquitos with a creamy filling of shredded chicken, cream cheese, cheddar cheese, and salsa. Golden and crispy in just 10 minutes. Serve with sour cream, salsa, and guacamole. Freezer friendly and gone faster than you made them.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Lunch
Cuisine: Mexican
Keyword: air fryer chicken taquitos, chicken taquitos
Servings: 6
Calories: 521kcal
Author: Joanna Cismaru

Ingredients

  • 2 cups cooked chicken shredded
  • 1 cup cream cheese softened
  • 1 cup cheddar cheese shredded
  • ½ cup salsa
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 12 small flour tortillas
  • 2 tablespoons olive oil or cooking spray
US Customary - Metric

Instructions

  • Preheat your air fryer to 400°F (200°C) for 3 to 5 minutes.
  • In a large bowl, combine 2 cups shredded cooked chicken, 1 cup softened cream cheese, 1 cup shredded cheddar cheese, and ½ cup salsa.
    process shots showing how to make chicken taquitos.
  • Add 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, and ½ teaspoon salt. Mix until well combined.
    process shots showing how to make chicken taquitos.
  • Warm the 12 small flour tortillas slightly so they are soft and easy to roll.
  • Spoon about 2 to 3 tablespoons of the chicken mixture along one edge of each tortilla. Roll each tortilla tightly and place seam side down.
    process shots showing how to make chicken taquitos.
  • Lightly brush or spray the taquitos with 2 tablespoons olive oil or cooking spray. Place the taquitos in the air fryer basket in a single layer. Do not overcrowd. Work in batches if needed. Air fry for 10 to 12 minutes, flipping halfway through, until golden and crispy.
    process shots showing how to make chicken taquitos.
  • Let them cool for a few minutes before serving.

Notes

  1. Chicken: Rotisserie chicken is the best shortcut here. Already cooked, already seasoned, just shred and go. Any leftover cooked chicken works too.
  2. Cream cheese: Make sure it's properly softened before mixing. Cold cream cheese won't combine smoothly and you'll end up with lumps in the filling.
  3. Warm the tortillas: 20 to 30 seconds in the microwave wrapped in a damp paper towel. Cold tortillas crack when you roll them and then you have a problem.
  4. Don't overfill: 2 to 3 tablespoons per taquito. Too much and the seam pops open in the air fryer and you lose all that good filling.
  5. Seam side down: Always. In the air fryer and in the oven. Gravity does the work of keeping them closed while they cook.
  6. Single layer in the air fryer: Work in batches if needed. Stacking equals steaming equals soggy taquitos and we are not doing that.
  7. Oven option: 425°F for 15 to 20 minutes flipping once halfway through. Slightly less crispy than the air fryer but feeds a bigger crowd in one go.
  8. Freeze them: Cool completely, freeze flat on a baking sheet until solid, then transfer to a freezer bag. Keeps for up to 3 months. Reheat from frozen in the air fryer at 375°F for 5 to 7 minutes.
  9. Corn tortillas: More traditional and gluten free but need to be warmed very well before rolling or they will crack.

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 34g | Protein: 24g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 92mg | Sodium: 1061mg | Potassium: 318mg | Fiber: 3g | Sugar: 5g | Vitamin A: 923IU | Vitamin C: 0.4mg | Calcium: 274mg | Iron: 3mg
QR Code linking back to recipe