Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie works great)
- 4 oz cream cheese, softened
- 1/2 cup salsa (your choice of heat)
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- 1 cup shredded Mexican blend cheese
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 12 small flour tortillas (street taco size)
- Olive oil spray or avocado oil spray
- Fresh cilantro and lime wedges for garnish
Instructions
- In a large mixing bowl, combine the softened cream cheese, salsa, chili powder, cumin, and garlic powder. Stir until the mixture is smooth and well-combined. Fold in the shredded chicken, black beans, corn, and shredded cheese. Mix everything thoroughly so the chicken is evenly coated in the creamy spice mixture.
- Place the flour tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave for 20-30 seconds until they are warm and pliable. Place about 2-3 tablespoons of the chicken mixture in a line down the center of each tortilla. Roll the tortilla up tightly around the filling. Repeat this process until all 12 taquitos are rolled.
- Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with oil. Place the taquitos in the basket in a single layer, ensuring they are seam-side down to prevent them from opening. Do not overcrowd the basket; you may need to cook in batches. Lightly spray the tops of the taquitos with oil. Air fry for 7-10 minutes, or until the edges are golden brown and crispy.
- Remove the taquitos from the air fryer and let them rest for 2 minutes—this helps the filling set slightly so it doesn’t spill out. Garnish with fresh cilantro and serve warm with sides of guacamole, sour cream, or extra salsa for dipping.
- Cook Time: 25 minutes