Air Fryer Taquitos with Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
24 servings
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Calories
165 kcal
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Course
Main Course
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Cuisine
Mexican
Air Fryer Taquitos with Chicken
Description
This recipe starts with boneless, skinless chicken thighs or breasts seasoned with salt, garlic powder, and cumin, cooked in salsa verde and diced green chiles in a crockpot until tender. Cream cheese is then mixed into the shredded chicken to add creaminess and mellow the heat. Flour or corn tortillas are softened and then filled with cheese and the chicken mixture, rolled tightly and placed seam side down in an air fryer.
The taquitos are sprayed lightly with oil and air fried at 400°F until crispy, ensuring a crunchy exterior without deep frying. The blend of salsa verde, chiles, and seasoned chicken offers a tangy, mildly spicy filling balanced by the cream cheese, while the crisp shell provides texture contrast. These taquitos serve well as an appetizer or part of a meal.
Leftovers can be refrigerated but will soften over time, and excess filling can be saved for other dishes. The recipe recommends full-fat or lightly reduced-fat cream cheese to ensure proper melting and consistency. Variations in salsa verde heat level can adjust the spice intensity of the filling.
Ingredients
- 1 1/2 pounds chicken thighs or chicken breasts, boneless, skinless
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 12 oz salsa verde I like the kind from Trader Joe's
- 4 oz diced green chiles canned
- 8 oz cream cheese
- 24 flour tortillas or corn tortillas, 7-8 inch
Instructions
- Place the chicken in the bottom of your crockpot. Sprinkle the salt, garlic powder, and cumin over the top of the chicken. Pour in the salsa verde and diced green chiles.
- Place the block of cream cheese on top, then place the lid on the crockpot. Cook over low heat for 6-8 hours or high heat for 4-5 hours.
- Remove the chicken from the pot and shred with two forks. Return to the pot and stir everything well, evenly incorporating the cream cheese.
- Soften tortillas by placing 3-4 at a time inside of a damp paper towel. Heat in the microwave for 3o seconds. Lay out the tortillas on a clean work surface. Place 2 Tablespoons of shredded cheese down the center of each tortilla then add 1/4 cup of the chicken filling to the side of the cheese. Roll the tortillas up tightly and place in your air fryer seam side down, not touching.
- Heat your air fryer to 400 degrees. Spray the top of the filled and rolled tortillas with cooking spray (I like olive or avocado oil spray) and cook for 6 minutes. Flip the taquitos and cook for an additional 3 minutes. Serve with desired toppings.
Notes
- Taquitos are best eaten fresh for optimal crispness; refrigeration softens the shell.
- Save leftover chicken filling for use in tacos, enchiladas, or over rice.
- To freeze chicken filling, portion into ziplock bags, remove air, and freeze up to 3 months; thaw overnight before reheating.
- Use full-fat or reduced-fat cream cheese; fat-free versions do not melt well in this recipe.
- Select a salsa verde that suits your spice preference; cream cheese helps moderate heat.
- Serve taquitos with toppings like shredded lettuce, pico de gallo, sour cream, chopped cilantro, cotija cheese, and diced avocado.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 431mg | 18% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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