Chicken Tinga Taquitos

Makes 8 taquitos

1 tablespoon olive oil, plus more for brushing
1 medium white onion, sliced
3 garlic cloves, minced
1 can (14.5-ounce) fire-roasted tomatoes
¼ cup adobo sauce
½ teaspoon chipotle powder
½ teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups shredded leftover or rotisserie chicken
8 6-inch corn tortillas
½ cup shredded Oaxaca cheese
Olive oil for coating
Sour cream, chopped fresh cilantro, and crumbled
Cotija cheese, for garnish

Nutritional information per serving (based on ½ taquito):
Calories 522 (59% from fat) • carb. 9g • pro. 43g • fat 34g • sat. fat 22g chol. 107mg • sod. 2619mg • calc. 34mg • fiber 1g

1. Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
Add the onion and garlic, and cook until translucent and softened,
but not browned, about 5 minutes. Add the tomatoes, adobo sauce,
chipotle powder, cumin, oregano, salt, and pepper. Cook until the
spices are aromatic, 2 to 3 minutes longer. Add the shredded chicken
and toss in the sauce. Cook until heated through.
2. Wrap the tortillas in a damp towel, and microwave for about
15 seconds. Keep them covered until using.
3. Place the first tortilla flat on your work surface. Place about 2 tablespoons of the chicken mixture across the lower half of the tortilla.
Sprinkle with some of the Oaxaca cheese, then tightly roll up the tortilla. Use a toothpick to secure the tortilla. Add to the basket and
repeat with the remaining tortillas.
4. Once the taquitos are assembled and in the basket, brush with a thin
coating of olive oil. Place the basket in the AirFryer. Select AirFry, and
set the time to 8 minutes and the temperature to 350°F. Press Start/
Stop.
5. When the taquitos are done cooking, remove them from the basket.
Top with a drizzle of sour cream and a sprinkle of cilantro and cotija
cheese.