These air fryer chicken taquitos are stuffed with corn, black beans, jalapeños, an array of seasonings, and of course, chicken. They're delicious, fun appetizers you'll love serving at any party!
4ouncesdiced green chiles1 can, drained and divided
½red oniondiced and divided
8ouncescream cheesesoftened
¼cupsour cream
2tablespoonslime juicefrom 1 lime
1teaspooncumin
½teaspoonchili powder
½teaspoonground black pepper
24corn tortillas
For the Green Chile Avocado Salsa:
¼cuppico de galloor salsa
1avocadosliced
1teaspoonsalt
1tablespoonlime juice
1tablespooncilantro
Instructions
Prepare the chicken. Add chicken to a pot of water (or chicken broth) and bring to a boil. Cook for 10 minutes, drain, and shred the chicken. Add to a large mixing bowl. (Rotisserie chicken can be used as well to save time.)
3 chicken breasts
Add corn, black beans, jalapenos, half of the green chiles, half of the red onion, cumin, chili powder, and pepper to the bowl. Stir to combine.
15 ounces yellow corn, 15 ounces black beans, 2 jalapenos, 4 ounces diced green chiles, ½ red onion, 1 teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon ground black pepper
In a separate bowl, whisk cream cheese, sour cream, and juice from 1 lime. Pour into the bowl with chicken and stir well.
8 ounces cream cheese, ¼ cup sour cream, 2 tablespoons lime juice
Heat tortillas on a skillet 30 seconds per side, or until pliable. Add 3 tbsp of chicken mix to the center of each tortilla and spread down the middle in a line. Tightly roll into a taquito and set aside. Repeat 23 times.
24 corn tortillas
Preheat Air Fryer for 5 minutes at 400℉.
Place taquitos into the Air Fryer basket. Spray taquitos lightly with avocado or canola oil. Cook for 4 minutes. Turn, and cook for an additional 4 minutes.
While the taquitos are cooking, prepare avocado salsa. Add Pico de Gallo, sliced avocado, remaining green chiles, red onion, cilantro, salt, and lime juice to a small bowl. Use a fork to mash the avocados and mix ingredients.
4 ounces diced green chiles, ½ red onion, ¼ cup pico de gallo, 1 avocado, 1 teaspoon salt, 1 tablespoon lime juice, 1 tablespoon cilantro
Remove taquitos from the Air Fryer and let cool for 2 minutes.
Serve with avocado salsa and enjoy!
Video
Notes
Place tortillas onto a plate as you heat them and cover with a bowl to lock in the heat.
Freeze extra taquitos and reheat again in air fryer 5 minutes at 400* when ready to eat.
Use any extra southwest chicken as a yummy dip with tortilla chips.
Makes 24 taquitos.
Storage: Store Air Fryer chicken taquitos in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store avocado salsa in a separate container in the fridge for 2 days.