Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie works great)
- 4 oz softened cream cheese
- 1/2 cup shredded Mexican blend cheese
- 1/4 cup black beans, rinsed and drained
- 1/4 cup frozen corn, thawed
- 1 tablespoon taco seasoning
- 1/4 teaspoon garlic powder
- 12 small corn tortillas (or flour if preferred)
- Olive oil spray
- Optional: Fresh cilantro, salsa, and sour cream for serving
Instructions
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded Mexican cheese, black beans, corn, taco seasoning, and garlic powder. Use a sturdy spoon or spatula to mix everything together until the chicken is thoroughly coated and the ingredients are evenly distributed. Taste the mixture and add a pinch of salt if necessary.
- To prevent the tortillas from cracking, wrap them in a damp paper towel and microwave them for about 30 seconds until they are soft and pliable. Place about two tablespoons of the chicken mixture onto the lower third of each tortilla. Roll the tortilla up tightly around the filling. Place the rolled taquitos seam-side down on a plate to keep them closed while you finish the rest.
- Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with olive oil. Place the taquitos in the basket in a single layer, ensuring they are not touching so the air can circulate. Lightly spray the tops of the taquitos with oil. Cook for 8 to 10 minutes, or until the shells are golden brown and crispy. Remove carefully and serve immediately with your favorite dipping sauces.
- Cook Time: 25 minutes