Crispy Chicken Taquitos in the Air Fryer or Oven

Softened cream cheese binds the shredded chicken, corn, green onion, and grated melting cheese into a filling that holds together when spooned onto a tortilla.

Chihuahua, Oaxaca, mozzarella, or Monterey Jack all fit the recipe because they melt smoothly around the chicken without making the mixture watery.

Oregano, cayenne or paprika, salt, and black pepper season the filling before rolling, so every taquito has flavor from the center outward.

• 01Soften 4 ounces of cream cheese before mixing.
• 02Use 2 cups of shredded cooked chicken.
• 03Fold in 1 cup of drained or thawed corn kernels.
• 04Mix until the filling holds together and does not feel dry.

Cold corn tortillas tend to split as soon as they bend. A brief warm-up makes them flexible enough to wrap tightly around the chicken filling.

A microwave wrapped in a damp paper towel or a brief pass over a skillet should leave each tortilla pliable rather than stiff or toasted.

Place about two to three tablespoons of filling across the lower third of each tortilla. Keeping the portion controlled makes a tight roll easier and reduces leaks.

• 01Warm tortillas only until pliable.
• 02Keep warmed tortillas covered so they stay soft.
• 03Use 2 to 3 tablespoons of filling per tortilla.
• 04Roll tightly without forcing a brittle edge.

Set each taquito seam-side down immediately after rolling. Its own weight helps hold the tortilla closed while you finish the rest of the batch.

Arrange the rolls in one layer with a little space between them. Air must reach the tortilla surface if you want crisp edges rather than soft steamed spots.

A light brush or spray of vegetable or avocado oil helps the tortilla brown. Heavy oil is unnecessary because the goal is a thin, even coating.

• 01Rest each roll on its seam.
• 02Leave space between taquitos.
• 03Cook in batches if the basket is crowded.
• 04Coat all sides with a light layer of oil.

For the air fryer, preheat to 400°F and cook the taquitos for 8 to 10 minutes. Turn them once so both sides become crisp and lightly browned.

For the oven, preheat to 425°F and bake for 18 to 22 minutes. Turning halfway through gives the underside a chance to brown instead of staying pale.

Whichever method you use, judge doneness by a crisp golden tortilla and a hot, melted filling rather than by the clock alone. Appliance strength and roll thickness can shift the exact time.

• 01Air fry at 400°F for 8 to 10 minutes.
• 02Bake at 425°F for 18 to 22 minutes.
• 03Turn the taquitos halfway through.
• 04Stop when the shells are crisp and the filling is hot.

Let the cooked taquitos stand for only a minute or two, then serve them warm. That short rest settles the filling without sacrificing the crisp shell.

Shredded lettuce, lime crema, salsa roja, fresh lime juice, and guacamole all work as toppings or dips. Put them on the side if you want the tortillas to stay crunchy longer.

The recipe makes about 10 taquitos and works for lunch, dinner, game day, or a snack tray made with leftover rotisserie chicken.

• 01Rest for 1 to 2 minutes after cooking.
• 02Serve salsa and crema on the side for maximum crunch.
• 03Add fresh lime just before eating.
• 04Plan on about 10 taquitos per batch.

Cool leftover taquitos before sealing them in an airtight container. The source keeps refrigerated leftovers for up to three days.

For longer storage, freeze cooled taquitos in a single layer until firm, then transfer them to a freezer-safe bag or container for up to two months.

Reheat them in the air fryer until the center is hot and the tortilla is crisp again. A microwave warms the filling but leaves the shell noticeably softer.

• 01Refrigerate cooled leftovers for up to 3 days.
• 02Freeze in a single layer before bagging.
• 03Keep frozen taquitos for up to 2 months.
• 04Reheat in the air fryer for a crisper shell.