1
Set out and measure all the ingredients before beginning.
2
Warm 1 teaspoon vegetable oil in a skillet over medium heat. Add 2 tablespoons diced onion and cook for 3 to 5 minutes, until the pieces look soft and translucent.
3
Stir in 1 minced garlic clove and let it cook for about 1 minute, stopping when it becomes fragrant.
4
Mix in 2 tablespoons chopped green chiles and 2 tablespoons Mexican-style hot tomato sauce until evenly combined.
5
Add 1 cup shredded rotisserie chicken, ½ cup shredded Mexican cheese blend, and 2 tablespoons Neufchâtel cheese. Continue cooking and stirring for about 3 minutes, until both cheeses have melted and the filling is heated through. Add salt and ground black pepper to taste.
6
Warm the 6 corn tortillas in a skillet or place them directly over the grates of a gas stove just until they become soft and flexible.
7
Spoon 3 tablespoons of the chicken filling along the center of each warmed tortilla. Fold each tortilla over the filling, then roll it securely into a taquito.
8
Preheat the air fryer to 400 degrees F (200 degrees C). Arrange the rolled taquitos in one layer inside the basket without allowing them to touch, then lightly mist their surfaces with avocado oil cooking spray.
9
Air-fry the taquitos for 6 to 9 minutes, until golden brown. Carefully turn each one over, apply another light mist of avocado oil cooking spray, and continue air-frying for 3 to 5 minutes, until crisp.
10
Remove the finished taquitos from the air fryer and serve them warm.
