Air Fryer Chicken Taquitos
These shredded chicken taquitos are a delicious appetizer or dinner! With salsa chicken, creamy cheese, and zesty spices in a crunchy corn tortilla. Can be air fried or baked in the oven.
Servings: 6 people
Calories: 438kcal
Equipment
- 1 Air Fryer
- 1 Slow Cooker
Ingredients
Salsa Chicken
- 1 ½ pounds boneless skinless chicken breasts
- 12 oz salsa verde
Taquitos
- 1½ pounds cooked, shredded salsa chicken
- 4 oz cream cheese
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon cumin
- 12-15 corn tortillas
- Avocado oil spray or oil
- Kosher salt and black pepper to taste
- cilantro, shredded slaw, and salsa or sour cream for dipping*
Instructions
- In a slow cooker, place the chicken breasts and 10oz salsa verde together, season with ½ teaspoon kosher salt and pepper. Place on low heat for about 6 hours or high heat for about 2-3 hours, or until chicken shreds easily with a fork.Remove the chicken from the slow cooker and shred completely (no need to add in all the extra juices).
- Add about ¼ cup or 2 ounces of the salsa verde with 4oz of cream cheese, garlic powder and cumin, stir till combined. Taste and adjust any seasonings. Preheat air fryer to 400 degrees F. Heat corn tortillas between 2 damp paper towels by microwaving for 20 seconds until pliable.
- Working a single tortilla at a time, place about 2-3 tablespoons of the chicken mixture in the tortilla. Roll as tight as you can and seal with toothpicks. Place seam side down and brush with oil or spray. Work in batches of 3-4 as quickly as you can or the tortillas may break apart. It helps if they're fresh!
- Air fry for about 5-7 minutes on the first side, then flip and air fry another 2-3 minutes, or until brown and crispy. Remove toothpicks and serve with garnishes.
Notes
- If you don't have the time to make the shredded salsa chicken, just mix together a 2-3 shredded, cooked chicken breasts or a whole rotisserie chicken meat with the rest of the ingredients.
- These can also be baked at 400 degrees F for about 15-17 minutes, flipping halfway. Keep an eye on them and shorten or lengthen the cooking time till golden brown and crispy.
- Corn tortillas or flour tortillas can be used.
- For low sodium - consider using my homemade salsa from my cookbook The Dizzy Cook and omitting any added salt suggestions.
- Sour cream - If on a migraine elimination diet, use my whipped cottage cheese.
Nutrition
Serving: 2g | Calories: 438kcal | Carbohydrates: 29g | Protein: 53g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 155mg | Sodium: 762mg | Potassium: 1104mg | Fiber: 3g | Sugar: 5g | Vitamin A: 570IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 2mg