Chicken Taquitos with Mexican Blend Cheese

Serves 15 in about 25 minutes. The pot starts with cumin, then corn tortillas.

Ingredients

• 3 cups shredded cooked chicken, rotisserie is great
• 1 8-ounce block cream cheese
• 1 tablespoon chipotle sauce, or 2 chipotles en adobo sauce
• ½ teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 15 corn tortillas (or use flour)
• 2 cups mexican blend cheese, or your choice
• Queso fresco, for serving
• Salsa, for serving
• Mexican crema, for serving

Method

1. Mix the chicken, cream cheese, chipotle, salt, cumin, paprika, and garlic powder in a mixing. With a hand mixer or mixing spoon, beat until combined.
2. Cover the tortillas with a towel or place the tortillas on a plate and flip a bowl upside down to cover them, then heat in the microwave for 30 seconds, if they aren't warm and pliable, heat again at 10 second intervals.
3. Lift out one tortilla at a time and put 2 tablespoons of filling along one edge of the tortilla, then roll the tortilla up tight. Set seam side down in the air fryer basket. Don't let the taquitos touch, so they will get crispy on all sides. Spray with non-stick cooking spray.
4. Once the air fryer is filled, place the basket in the air fryer and set at 400° for 5 minutes, flip the taquitos and spray with non-stick cooking spray. Set back in the air fryer for 2-5 minutes.
5. Lift out and repeat with remaining taquitos.
6. Plate the taquitos with crema, salsa, and queso.
7. These are best eaten immediately. They will get soggy after a period of time, but can be placed back in the air fryer to crisp for a instant or two.

More air fryer ideas are in the air fryer collection.