Now let’s dive into the step-by-step instructions! Don’t worry—I’ll guide you through each part, and before you know it, you’ll be enjoying crispy, golden taquitos.

Step 1: Prepare the chicken filling Start by shredding your cooked chicken into small pieces. If you’re using rotisserie chicken, just pull it apart with a fork—super easy! Add the chicken to a bowl, then toss in the salsa, cumin, garlic powder, chili powder, and lime juice. Mix everything together so that the chicken is evenly coated in the flavorful spices and salsa. Now, stir in your shredded cheese until it’s fully incorporated.

Step 2: Warm the tortillas Take your tortillas and warm them up for about 10-15 seconds in the microwave (just enough to make them pliable). This will prevent them from cracking when you roll them up. Lay them out on a flat surface, ready for the filling.

Step 3: Assemble the taquitos Spoon about 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Make sure you don’t overstuff them, or they won’t roll up tightly. Roll up each tortilla tightly, starting from the edge with the filling and rolling towards the other side. Secure the taquitos with a toothpick if needed to hold them in place.

Step 4: Air fry the taquitos Spray the air fryer basket with cooking spray to prevent sticking. Place the taquitos in the basket, seam-side down, in a single layer. Make sure they’re not overcrowded to ensure even cooking. Lightly spray the tops of the taquitos with cooking spray to help them crisp up nicely.

Set the air fryer to 375°F (190°C) and cook for about 10-12 minutes. Flip the taquitos halfway through the cooking time to get both sides crispy. The taquitos should be golden brown and crispy when done. If they’re not as crispy as you’d like, pop them back in for another 2-3 minutes.

Step 5: Serve and enjoy Once the taquitos are done, let them cool for a few minutes before serving. I love to serve them with a side of guacamole, sour cream, or a zesty salsa for dipping. Enjoy the crispy crunch and the gooey cheese and chicken inside—trust me, these won’t last long!