Preheat air fryer to 400°F for 5 minutes.
While the air fryer preheats, make the filling. In a large bowl, combine the chicken, cream cheese, chipotle, cumin, paprika, garlic powder, and salt together using a hand mixer or mixing spoon.
3 cups shredded cooked chicken, 8 ounces cream cheese, 1 tablespoon chipotle sauce, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon kosher salt
Add the shredded cheese and mix well.
2 cups shredded Mexican cheese blend
Warm the tortillas. Cover the tortillas with a paper towel (or place them on a plate and flip a bowl upside down to cover them) and microwave for 30 seconds. If the tortillas aren’t warm and pliable, heat again in 10-second intervals.
15 corn tortillas
Working with one tortilla at a time, scoop 2 tablespoons of filling along one edge of the tortilla and roll it up right. Place the taquitos seam-side down in the air fryer basket. Try not to let the taquitos touch so they will get crispy on all sides. Once the air fryer is full, spray the tops of the taquitos with nonstick spray.
Cook for 5 minutes and flip the taquitos. Spray with nonstick spray and cook for another 2 minutes. Check after 2 minutes and if they aren’t crispy enough, cook for 1-2 additional minutes.
Remove and repeat with the remaining taquitos. Serve and enjoy with queso, salsa, and crema.
Queso fresco, salsa, and crema