In a large mixing bowl, combine the chicken, cream cheese, chipotle sauce, salt, cumin, smoked paprika, and garlic powder. Using a hand mixer or mixing spoon, beat until combined.

Cover the tortillas with a towel (or place the tortillas on a plate and flip a bowl upside down to cover them). Heat tortillas in the microwave for 30 seconds. If tortillas aren’t warm and pliable, heat again at 10-second intervals.

Remove one tortilla at a time and put 2 tablespoons of filling along the edge of one tortilla, add a couple heaping tablespoons of shreeded cheese, then roll the tortilla up tight. Place filled tortilla seam-side-down in the air fryer basket. Continue until all tortillas are filled. (Depending on the size of your air fryer, you may have to work in batches.)

Don’t let the taquitos touch, so they will get crispy on all sides. Spray with cooking spray.

Preheat air fryer to 400°F. Cook taquitos for 5 minutes. Then flip the taquitos and spray again with cooking spray. Place taquitos back in the air fryer for 2 minutes more. Check after 2 minutes, and if they aren’t crispy enough, fry a minute or two longer, until desired level of crispiness.

Remove and repeat with any remaining taquitos.

Serve the taquitos with all toppings desired! These taquitos are best

eaten immediately. They will get soggy after a period of time, but can be placed back in the air fryer to re-crisp them. Cook them for a minute or two to get them crispy again.