Chicken Taquitos
ā±ļø Prep: 20 minš³ Cook: 10 min
Ingredients
| 3 cups | 720 ml | cooked chicken (such as rotisserie chicken) |
| 2 cups | 480 ml | shredded Cheddar cheese or Mexican cheese blend |
| 1/2 cup | 120 ml | salsa (medium or hot) |
| 1/2 cup | 120 ml | sour cream (or Greek yogurt) |
| ā | salt and ground black pepper | |
| 16 | flour tortillas (6 inch) | |
| ā | 100% oil cooking spray |
Instructions
- Preheat air fryer to 400Ā°F (200Ā°C).
- Combine chicken, Cheddar cheese, salsa, and sour cream in a bowl; season with salt and pepper.
- Spray 1 side of each tortilla generously with cooking spray. Spoon 2 tablespoons chicken mixture down the center of the non-oiled side of each tortilla. Tightly roll the tortilla around the mixture.
- Arrange taquitos in a single layer in air fryer basket, seam-side down, working in batches as needed. They can be touching but they won't get as crispy on all sides if they are. It's very important that you place the seam side down, or the taquito will unravel as it crisps up.
- Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet. Set CrispLid on top of inner steel pot and plug in. Set to 425Ā°F (220Ā°C) and cook until crisp, 10 to 12 minutes. Lift the lid using the handle and set it on the silicone mat.
- Repeat with remaining taquitos.
Optional Toppings: shredded lettuce, sour cream (or Greek yogurt), avocado slices or guacamole, salsa, pickled red onions.
Mealthy Tip: Try carnitas or shredded beef for a different meat option. Looking for vegetarian taquitos? Use black beans or pinto beans instead of the chicken. Want a gluten-free taquito? Use corn tortillas instead of the flour tortillas.