In a mixing bowl, combine the chicken, sour cream, salsa and taco seasoning.
Fill each tortilla with 3-4 tablespoons of the chicken mixture. Roll snugly and set aside, seam side down.
Spray the air fryer basket with oil or use a parchment liner. Place taquitos in the basket seam side down, spritz with oil and cook for 10 minutes. Check at the 8 minute mark to make sure they aren’t burning.
Remove taquitos from air fryer with tongs. Top with your favorite pepper, cheese or sauce. If you want melty cheese, sprinkle cheese on taquitos before removing from basket and close the basket to melt with residual heat.
Notes
For crispier taquitos, make sure to leave room between the taquitos when placing in the basket. You can also turn them at the halfway point, spritz with oil and continue cooking.
If the taquitos are unrolling, secure them with a toothpick while cooking. Remove the toothpick before serving.
Best served immediately. Refrigerate leftovers in an airtight container for 3-4 days.
Oven directions: make as directed up to cooking. Bake at 425 degrees F for 15-20 minutes.
To freeze: make taquitos up to cooking, then place on a baking tray and flash freeze for 20-30 minutes. To cook: defrost overnight then cook as directed. If cooking from frozen, add a few minutes to the cook time.