Air Fryer Taquitos with Chicken are simple and flavorful, plus SO easy to make. Cook the chicken filling in your slow cooker, then fill up some tortillas for a crispy finish in the air fryer!

Slow Cooker meals are one of my favorites kinds and I have plenty to choose from here at Belle of the Kitchen. The Green Chile Chicken filling from these Air Fryer Taquitos joins the ranks of other reader favorites like Mississippi Pot Roast, Crockpot Chicken Alfredo, and Crockpot Poppy Seed Chicken

taquitos on a plate topped with pico, cheese, and lettuce

And as much as I love my slow cooker, I’m also a huge fan of my air fryer.

The air fryer has really changed how I cook even the simplest of foods at home. Chicken nuggets, frozen French fries, and miniature pizzas are some of my kids’ favorite foods, and thanks to the air fryer they now taste way better than nuking them in the microwave.

Air Fryer Taquitos are now another easy favorite of ours, too!

Ingredients for Air Fryer Taquitos with Chicken

  • boneless, skinless chicken thighs (or breasts)
  • salt
  • garlic powder
  • cumin
  • jarred salsa verde or Hatch Chile salsa
  • diced green chiles
  • cream cheese
  • 7-8 inch flour tortillas (or corn)
  • shredded cheddar cheese
  • optional toppings

ingredients laid out for green Chile chicken

How to Cook Taquitos in the Air Fryer – Step by Step

step by step directions for how to make air fryer taquitos

Step 1: Add Ingredients to Crockpot

Place the chicken in the bottom of your crockpot. Sprinkle the salt, garlic powder, and cumin over the top of the chicken. Pour in the salsa verde and diced green chiles.

Step 2: Add Cream Cheese

Place the block of cream cheese on top, then place the lid on the crockpot. Cook over low heat for 6-8 hours or high heat for 4-5 hours.

Step 3: Shred Chicken

Remove the chicken from the pot and shred with two forks. Return to the pot and stir everything well, evenly incorporating the cream cheese. 

Step 4: Fill Tortillas

Soften tortillas by placing 3-4 at a time inside of a damp paper towel. Heat in the microwave for 30 seconds. Lay out the tortillas on a clean work surface. Place 2 Tablespoons of shredded cheese down the center of each tortilla then add 1/4 cup of the chicken filling to the side of the cheese. Roll the tortillas up tightly and place in your air fryer seam side down, not touching. 

Step 4: How Long to Cook Taquitos in the Air Fryer

Heat your air fryer to 400 degrees. Spray the top of the filled and rolled tortillas with cooking spray (I like olive or avocado oil spray) and cook for 6 minutes. Flip the taquitos and cook for an additional 3 minutes. Serve with desired toppings.

Serving Suggestions, Tips, and Notes

  • Eat right away: These taquitos taste best when eaten right away when they are fresh and crisp! You can definitely refrigerate leftover taquitos to enjoy later, but they will soften up over time.
  • Leftovers: Because this recipe makes a lot of meat, I usually save about half of the meat for another meal like tacos or enchiladas (recipe below.) You can also freeze the leftover meat to make taquitos another day.
  • To freeze leftover chicken: Once your chicken is cooled, add small servings to individual ziplock bags and squeeze out the air. Lay flat and place in the freezer for up to 3 months. Thaw in the refrigerator overnight then reheat on the stove over low heat,  in the microwave, or in your crockpot using the warm setting.
  • Other recipe ideas: The filling for these chicken taquitos is also delicious over rice or as a filling for tacos. It’s simple and easy and tastes amazing with shredded cheese, sour cream, chopped cilantro, and diced avocado on top!

taquitos on a plate topped with pico, cheese, and lettuce

How to use the filling to make Green Chile Chicken Enchiladas

I have a similar recipe for enchiladas here on my site, but you can also use this filling to make them:

Prepare the meat as directed, then use it to fill medium size tortilla shells (corn or flour is fine). Place rolled enchiladas in a greased 9×13 inch baking pan and top with one more jar of salsa verde and sprinkle with 2 cups of shredded Mexican blend cheese. Cover with foil and bake in a 350 degree oven for 25-30 minutes. 

Salsa Recommendations 

You can use whatever salsa verde or green salsa that your prefer or can find at your local grocery store.

I love to use Hatch Chile salsa when I can find it (the kind I use here is from Trader Joe’s.) The Hatch Valley version from Trader Joe’s is spicier than their Salsa Verde version, so feel free to use whichever works better for you and your preferences. I do find that the cream cheese in this recipe helps to tone down the heat, however!

taquitos on a plate topped with pico, cheese, and lettuce

More Delicious Chicken Recipes You Might Enjoy

 

taquitos on a plate topped with pico, cheese, and lettuce
5 from 7 ratings

Air Fryer Taquitos with Chicken

Yield: 24 servings
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 5 mins
Air Fryer Taquitos with Chicken are simple and flavorful, plus SO easy to make. Cook the chicken filling in your slow cooker, then fill up some tortillas for a crispy finish in the air fryer!

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs, or chicken breasts
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 12 oz salsa verde, I like the kind from Trader Joe's
  • 4 oz can diced green chiles
  • 8 oz cream cheese
  • 24 (7-8 inch) flour tortillas, or corn tortillas

Equipment

  • Crockpot
  • Air Fryer

Instructions
 

  • Place the chicken in the bottom of your crockpot. Sprinkle the salt, garlic powder, and cumin over the top of the chicken. Pour in the salsa verde and diced green chiles.
  • Place the block of cream cheese on top, then place the lid on the crockpot. Cook over low heat for 6-8 hours or high heat for 4-5 hours.
  • Remove the chicken from the pot and shred with two forks. Return to the pot and stir everything well, evenly incorporating the cream cheese.
  • Soften tortillas by placing 3-4 at a time inside of a damp paper towel. Heat in the microwave for 3o seconds. Lay out the tortillas on a clean work surface. Place 2 Tablespoons of shredded cheese down the center of each tortilla then add 1/4 cup of the chicken filling to the side of the cheese. Roll the tortillas up tightly and place in your air fryer seam side down, not touching. 
  • Heat your air fryer to 400 degrees. Spray the top of the filled and rolled tortillas with cooking spray (I like olive or avocado oil spray) and cook for 6 minutes. Flip the taquitos and cook for an additional 3 minutes. Serve with desired toppings.

Notes

  • Eat right away: These taquitos taste best when eaten right away when they are fresh and crisp! You can definitely refrigerate leftover taquitos to enjoy later, but they will soften up over time.
  • Leftovers: Because this recipe makes a lot of meat, I usually save about half of the meat for another meal like tacos or enchiladas (recipe below.) You can also freeze the leftover meat to make taquitos another day.
  • To freeze leftover chicken: Once your chicken is cooled, add small servings to individual ziplock bags and squeeze out the air. Lay flat and place in the freezer for up to 3 months. Thaw in the refrigerator overnight then reheat on the stove over low heat,  in the microwave, or in your crockpot using the warm setting.
  • Other recipe ideas: The filling for these chicken taquitos is also delicious over rice or as a filling for tacos. It's simple and easy and tastes amazing with shredded cheese, sour cream, chopped cilantro, and diced avocado on top!
  • I only recommend using full fat or 1/3 less fat cream cheese in this recipe. Fat free cream cheese won't melt and incorporate as well.
  • You can use whatever salsa verde or green salsa that your prefer or can find at your local grocery store. I love to use Hatch Chile salsa when I can find it (the kind I use here is from Trader Joe's.) The Hatch Valley version from Trader Joe's is spicier than their Salsa Verde version, so feel free to use whichever works better for you and your preferences. I do find that the cream cheese in this recipe helps to tone down the heat, however!
  • We love to eat these taquitos with shredded lettuce, pico, sour cream, chopped cilantro, cotija cheese, and diced avocado on top!
Cuisine: Mexican Inspired
Course: Main
Calories: 165kcal, Carbohydrates: 17g, Protein: 8g, Fat: 7g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 431mg, Potassium: 166mg, Fiber: 1g, Sugar: 3g, Vitamin A: 229IU, Vitamin C: 2mg, Calcium: 46mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.