Ingredients:

  • lbs boneless, skinless chicken breasts
  • tbsp olive oil
  • small white onion, finely diced
  • cloves garlic, minced
  • tsp smoked paprika
  • tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup chicken broth or water
  • ½ cup shredded Monterey Jack or mild cheddar cheese (optional)
  • –14 small (6-inch) corn tortillas
  • Cooking spray (neutral oil)

Instructions:

  1. Cook chicken breasts until thoroughly cooked (165°F/74°C). Let cool slightly, then shred thoroughly using two forks.
  2. Heat olive oil in a skillet over medium heat. Sauté onions until softened (about 5 minutes). Add garlic, cooking for 1 minute until fragrant.
  3. Stir in the shredded chicken, smoked paprika, cumin, oregano, salt, and pepper. Add the broth/water and simmer briefly until the liquid evaporates. Remove from heat and stir in cheese (if using). Allow to cool slightly.
  4. Wrap the stack of tortillas in a slightly damp paper towel and microwave for 30–45 seconds until very pliable and steamy.
  5. Lay out a warm tortilla. Place 1.5 to 2 tablespoons of filling just below the centre. Fold in the sides slightly, then roll tightly from the bottom up, like a small cigar. Secure the seam with a toothpick if necessary.
  6. Lightly spray the assembled taquitos all over with cooking spray until lightly coated.
  7. Place taquitos in the air fryer basket in a single layer (work in batches). Cook at 380°F (195°C) for 12–15 minutes, flipping halfway through, until deeply golden brown and crispy.
  8. Carefully remove toothpicks (if used) and serve immediately with dips like guacamole or salsa verde.