Baked Chicken & Veggie Taquitos

How to Make Baked Chicken & Veggie Taquitos

1. 1

   Step 1: Warm tortillas and preheat air fryer

   Active 3 min · Passive 2 min

   Preheat the air fryer to 400°F (200°C). Stack the 20 small corn tortillas, wrap them in a damp paper towel, and microwave 25–35 seconds until pliable; alternatively warm briefly (15–20 seconds per side) in a hot skillet. Keeping tortillas pliable prevents cracking when you roll them.

   For this step

   • 20 countSmall corn tortillas
   
2. 2

   Step 2: Make the chicken-and-veggie filling

   Active 5 min

   In a medium bowl combine 2.5 cups shredded rotisserie chicken, 1/2 cup drained black beans, 1/2 cup drained corn, 2 tablespoons mild taco seasoning, the juice of 1/2 lime (about 1 tablespoon), 1 tablespoon of the olive oil, and 1 cup of the shredded cheese; stir to distribute seasoning. Stir in 2 tablespoons of the chopped cilantro and taste — add a pinch of salt if needed. (Reserve the remaining 1/2 cup cheese, 1 tablespoon olive oil, and the other 2 tablespoons chopped cilantro for finishing.) The filling volume will be about 4.5 cups total; you will use roughly 3.75 cups for the rolls and have about 3/4 cup leftover.

   For this step

   • 2 1/2 cupsShredded rotisserie chicken
   • 1/2 cupBlack beans, drained and rinsed
   • 1/2 cupCorn kernels (canned or thawed frozen), drained
   • 1 cupShredded Mexican blend cheese
   • 2 tablespoonsMild taco seasoning
   
3. 3

   Step 3: Assemble the taquitos

   Active 6 min

   Lay one warmed tortilla flat, place about 2.5 tablespoons of the filling in a thin line near the edge, then roll tightly and place seam-side down on a work surface. Repeat with all tortillas. If the tortillas stick while rolling, rewrap and warm briefly. Brush or lightly brush/brush-spray each rolled taquito with the remaining 1 tablespoon olive oil to help the exterior crisp in the air fryer.
   
4. 4

   Step 4: Air-fry in single layer, 2 batches

   Active 6 min · Passive 16 min

   Arrange the taquitos seam-side down in a single layer in the air fryer basket so they don't touch (a 6–8 qt basket usually fits about 8–10 taquitos; if yours is smaller do 6–8 per batch). Air-fry at 400°F (200°C) for 8 minutes, rotate the basket or rearrange items if needed, then cook an additional 8 minutes (total about 16 minutes across two batches). Cook until the tortillas are deep golden and crisp and the interior reaches 165°F (74°C) when checked in the center of a taquito with an instant-read thermometer (since rotisserie chicken must be reheated). Do not flip fragile rolls while cooking; rotating the basket is enough.
   
5. 5

   Step 5: Finish and serve

   Active 2 min

   Transfer cooked taquitos to a platter, sprinkle the reserved 1/2 cup shredded cheese and remaining 2 tablespoons chopped cilantro over them, and squeeze the remaining 1/2 lime over the top to brighten flavors. Serve warm with salsa, guacamole or plain yogurt/sour cream if desired. Makes 20 finished taquitos; serve 2 taquitos per serving (serves 10). Leftover filling: about 3/4 cup; refrigerate within 2 hours and use within 3 days. Reheat leftovers to 165°F (74°C) before serving.
   

1. Preheat the air fryer to 400°F (200°C). Stack the 20 small corn tortillas, wrap them in a damp paper towel, and microwave 25–35 seconds until pliable; alternatively warm briefly (15–20 seconds per side) in a hot skillet. Keeping tortillas pliable prevents cracking when you roll them.
2. In a medium bowl combine 2.5 cups shredded rotisserie chicken, 1/2 cup drained black beans, 1/2 cup drained corn, 2 tablespoons mild taco seasoning, the juice of 1/2 lime (about 1 tablespoon), 1 tablespoon of the olive oil, and 1 cup of the shredded cheese; stir to distribute seasoning. Stir in 2 tablespoons of the chopped cilantro and taste — add a pinch of salt if needed. (Reserve the remaining 1/2 cup cheese, 1 tablespoon olive oil, and the other 2 tablespoons chopped cilantro for finishing.) The filling volume will be about 4.5 cups total; you will use roughly 3.75 cups for the rolls and have about 3/4 cup leftover.
3. Lay one warmed tortilla flat, place about 2.5 tablespoons of the filling in a thin line near the edge, then roll tightly and place seam-side down on a work surface. Repeat with all tortillas. If the tortillas stick while rolling, rewrap and warm briefly. Brush or lightly brush/brush-spray each rolled taquito with the remaining 1 tablespoon olive oil to help the exterior crisp in the air fryer.
4. Arrange the taquitos seam-side down in a single layer in the air fryer basket so they don't touch (a 6–8 qt basket usually fits about 8–10 taquitos; if yours is smaller do 6–8 per batch). Air-fry at 400°F (200°C) for 8 minutes, rotate the basket or rearrange items if needed, then cook an additional 8 minutes (total about 16 minutes across two batches). Cook until the tortillas are deep golden and crisp and the interior reaches 165°F (74°C) when checked in the center of a taquito with an instant-read thermometer (since rotisserie chicken must be reheated). Do not flip fragile rolls while cooking; rotating the basket is enough.
5. Transfer cooked taquitos to a platter, sprinkle the reserved 1/2 cup shredded cheese and remaining 2 tablespoons chopped cilantro over them, and squeeze the remaining 1/2 lime over the top to brighten flavors. Serve warm with salsa, guacamole or plain yogurt/sour cream if desired. Makes 20 finished taquitos; serve 2 taquitos per serving (serves 10). Leftover filling: about 3/4 cup; refrigerate within 2 hours and use within 3 days. Reheat leftovers to 165°F (74°C) before serving.