Air Fryer Chicken Taquitos (15 Minutes)

Oh man, I can’t even count how many times I tried to make taquitos in my old oven—always ending up with soggy, sad little rolls instead of those crispy, golden beauties I remember from childhood road trips. Enter the air fryer, my crispy little kitchen hero. In just 15 minutes, you get perfectly crunchy, flavorful chicken taquitos that are *just* right—crispy on the outside, juicy and cheesy on the inside, with that irresistible sizzle and aroma that makes your kitchen smell like a fiesta. Trust me, once you try this, you’ll never look back at soggy taquitos again. Plus, they’re super easy to customize and whip up any night of the week!

Quick Facts

• Yield: Serves 4
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Ingredients

For the Main Dish:

• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
• 1/4 cup diced green chilies (optional, for a little zing)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 12 small corn or flour tortillas
• Cooking spray or a light brushing of oil

For the Sauce / Garnish (optional):

• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Fresh lime wedges
• Your favorite salsa or hot sauce

How I Make It

Step 1:

In a medium bowl, combine the shredded chicken, cheese, green chilies, cumin, chili powder, garlic powder, and salt. Mix until everything is evenly incorporated—the cheese helps bind it all together, so it stays in the tortillas.

Step 2:

Warm your tortillas slightly—either in the microwave for 20 seconds or wrapped in foil in the oven for a few minutes. This makes them pliable and less likely to crack when rolling up.

Step 3:

Spoon about 2 tablespoons of the chicken mixture onto one end of each tortilla. Then tightly roll the tortilla around the filling, sealing it by slightly moistening the edge with water if needed.

Step 4:

Lightly spray or brush the outside of the taquitos with oil. This is the secret to that ultra-crispy, golden finish.

Step 5:

Arrange the taquitos seam-side down in a single layer in your air fryer basket. Make sure they don’t overlap or they won’t crisp evenly.

Step 6:

Air fry at 400°F for 8-10 minutes, flipping halfway through, until they’re golden brown and crispy. Keep an eye on them after 8 minutes—it depends on your air fryer’s power.

Variations & Tips

• Swap chicken for cooked ground beef, shredded beef, or even black beans for a vegetarian option.
• Add a handful of corn kernels or diced jalapeños for extra texture and heat.
• Use flour tortillas for a softer, chewier taquito; corn tortillas give more classic crunch.
• If your tortillas crack, warm them longer or wrap in a damp towel before rolling.
• Try dipping in guacamole or a creamy chipotle sauce for a flavor upgrade.
• Double the batch and freeze uncooked taquitos; bake or air fry straight from frozen with a few extra minutes.

How I Like to Serve It

I love serving these crispy taquitos with a cool dollop of sour cream, a squeeze of tangy lime, and a sprinkle of fresh cilantro to brighten things up. They’re perfect for casual weeknight dinners, game day snacking, or even a festive taco night. Added bonus: they pair wonderfully with a refreshing Mexican street corn salad or a simple, crunchy slaw.

Notes

• Store leftover taquitos in an airtight container in the fridge for up to 3 days; reheat in the air fryer to revive the crispiness.
• Shredded rotisserie chicken speeds up prep, but homemade or leftover cooked chicken works just as well.

Closing: These air fryer chicken taquitos are my go-to when I want something fast, crispy, and fully satisfying—once you try them, they’ll be yours too!