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Chicken and Potato Taquitos

These crispy Chicken and Potato Taquitos are filled with seasoned chicken, potatoes, and cheese for an easy family dinner or appetizer. Includes air fryer, freezer, and make-ahead tips
5 from 8 votes
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Course: Appetizer, Main Course
Cuisine: Mexican

Equipment

  • air fryer

Ingredients

Filling

  • 3 medium russet potatoes peeled and cut into cubes
  • 1 tablespoon olive oil
  • 1 small white onion finely diced
  • 1 jalapeño finely diced
  • 3 garlic cloves minced
  • 2 cups shredded rotisserie chicken or any cooked shredded chicken
  • 1½ cups shredded Colby Jack cheese
  • ¼ cup cottage cheese optional, for extra protein and creaminess
  • 1 teaspoon tomato bouillon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper optional
  • Salt and freshly ground black pepper to taste

Assembly

  • 20 to 24 corn tortillas
  • Olive oil cooking spray

Salsa

  • Sour cream or plain Greek yogurt
  • Shredded lettuce
  • Guacamole or sliced avocado
  • Lime wedges

Instructions

Cook the Potatoes

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and cook for 8 to 10 minutes, or until fork tender.
  • Drain well and lightly mash with a fork or potato masher, leaving a few small chunks for texture.

Make the Filling

  • While the potatoes cook, heat the olive oil in a large skillet over medium heat.
  • Add the onion and cook for 3 to 4 minutes, until softened.
  • Stir in the jalapeño and cook for another minute.
  • Add the garlic and cook for 30 seconds, until fragrant.
  • Stir in the shredded chicken, tomato bouillon, garlic powder, onion powder, smoked paprika, cumin, cayenne, salt, and black pepper. Cook for about **2 minutes**, stirring frequently.
  • Remove from the heat.
  • Fold in the mashed potatoes, shredded cheese, and cottage cheese (if using). Mix until everything is evenly combined.

Assemble the Taquitos

  • Wrap the corn tortillas in a damp paper towel and microwave for 30 to 45 seconds, or until soft and pliable.
  • Spoon about 2 tablespoons of filling near one edge of each tortilla.
  • Roll tightly and place seam-side down.
  • Lightly spray both sides with olive oil.

Air Fry

  • Preheat the air fryer to 390°F (200°C).
  • Arrange the taquitos in a single layer, leaving a little space between each one.
  • Air fry for 8 to 10 minutes, flipping halfway through, until crispy and golden brown.
  • Cook in batches if needed.

Oven Option

  • Bake at 425°F (220°C) for 18 to 20 minutes, flipping halfway through, until crispy.

Serve

  • Serve warm with salsa, sour cream or Greek yogurt, shredded lettuce, guacamole, and fresh lime wedges.

Notes

Rotisserie Chicken Shortcut
Rotisserie chicken makes this recipe even faster and is a great way to use up leftovers.
 
Make Ahead
Assemble the taquitos up to 24 hours in advance and refrigerate until ready to cook.
 
Freezer Friendly
  • Arrange uncooked taquitos on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and freeze for up to 3 months.
  • Cook straight from frozen at 390°F for 12 to 15 minutes.
 
Storage
  • Store leftover taquitos in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the air fryer at 375°F for 3 to 4 minutes until hot and crispy.