Chicken Taquitos (oven air fryer)

I’ll never understand how I have kids that are picky eaters… I love food…

This is one recipe that I’ve found combats their picky-eater-ness every time however – so I consider this to be a “dad win”!

They are small enough to hold and bite into. They are flavorful enough for the adults to love and enjoy. They are a way to “trick” my kids into eating meat. And they offer some nutrition as well!

I will admit that the process of making these takes a bit of time. And the corn tortillas may break at times. (I use corn simply because we have gluten free people in my household. I can’t think of any reason that flour tortillas wouldn’t work as well.) But it is worth the effort on these.

The other issue with this recipe is that I never make enough… ha! I’m typically full enough, but they taste so darn good I want more!

As with most meals – make sure you don’t overcook! Toast these till they are firm and crispy so they are easy to pick up and eat. But don’t over do it to the point that they are burnt.

I use the oven/range with an air fryer built in. Put them near the top and they crisp up super nice.

Chicken Taquitos (oven air fryer)

Print Recipe

• CourseMain Dish

Servings	Prep Time
16 taquitos	25 minutes

Cook Time

15 minutes

Servings Prep Time 16 taquitos 25 minutes

Cook Time 15 minutes

Chicken Taquitos (oven air fryer) Print Recipe CourseMain Dish Servings Prep Time 16 taquitos 25 minutes Cook Time 15 minutes Servings Prep Time 16 taquitos 25 minutes Cook Time 15 minutes

Ingredients

• 16 Corn Tortillas 6"
• 1 cup rice, cooked
• 2 cups Chicken, Shredded https://promincproductions.com/blog/recipes/crock-pot-pulled-chicken/
• 1 Tbsp Olive Oil
• 1/2 Red Bell Pepper diced
• 2 Green Onions finely diced
• 1 clove Garlic diced
• 1 cup Shredded Mexican Cheese
• 1 Roma Tomatos diced
• 1 tsp Ground Cumin
• 1/2 tsp Dried Oregano
• 1/4 tsp Freshly Ground Black Peppercorn
• 1/2 tsp Garlic Salt
• 1/4 tsp Ground Ginger
• 1/2 tsp Onion Powder
• 1 Lime juiced
• 16 Tooth Picks

Servings: taquitos

Instructions

1. Prepare the shredded chicken. You can follow this recipe if needed.
2. Cook the rice according to the directions.
3. Heat tortillas in a non-stick skillet set over medium-high heat about 10 - 15 seconds per side (until tortillas become more pliable), then immediately transfer to an airtight container or plate and cover with a pan lid. Repeat with remaining tortillas and set aside.
4. In a skillet heat the olive oil over medium-high heat.
5. Add red bell peppers and the whites of the green onions and sauté until soft and slightly golden, about 4 minutes.
6. Add garlic to the skillet and sauté for 30 seconds.
7. Add the chicken (or pork) to the skillet - stirring occasionally. Cook until heated through.
8. Just before taking the skillet off the stove, squeeze lime juice over the meat and stir.
9. Lay out the tortillas on cookie sheets.
10. Put a strip of shredded cheese on the tortillas.
11. Put a strip of rice on top of the cheese.
12. Put a strip of the meat mixture on top of the rice.
13. Top the tortillas with tomatoes and greens of the green onions.
14. Roll up the tortillas. Use a tooth pick through the middle to hold them together.
15. Bake for 15-20 minutes on the top rack of your oven on air fryer mode. Once crispy/toasted, remove and enjoy.

Recipe Notes

• If you don't have an oven air fryer, you can spread coconut oil over the tops of the tortillas after rolling them up.  This will help to add some crispiness to them.