Air Fryer Taquitos with Chicken

For the salsa verde:

• 1 lb tomatillos, (about 6) husked and rinsed
• 1 serrano pepper, stem removed
• 1/2 white onion, roughly chopped (large)
• 1 clove garlic minced (optional)
• 1/2 cup cilantro, packed
• 1 tbsp lime juice
• 1/4 tsp kosher salt

For the Taquitos:

• 1 lb (2 chicken breasts), cooked and shredded
• 12 small tortillas
• Avocado oil spray
• 1/4 cup Greek yogurt (or sour cream), plus extra for sealing the taquitos
• 1 1/2 tbsp lime juice
• 1 avocado, cubed
• extra cilantro, for serving
• extra lime wedges, for serving

1. Preheat the oven to broil and move the oven rack to the highest position. Line a baking tray with parchment paper and add the husked tomatillo, serrano and onion. Broil for about 5 minutes, then remove, flip, and broil for an additional 5 minutes, until charred. Let cool slightly.
2. In a food processor, add the tomatillos, serrano pepper, onion along with the remaining salsa verde ingredients. Pulse on high until the mixture is mostly smooth and no large chunks of tomatillo or onion remain. The sauce will thicken in the fridge. You can prepare this ahead of time.
3. Preheat the air fryer to 400℉.
4. Place the shredded chicken in a large bowl and add about 1/3 of the salsa verde and mix well to combine, season with additional salt if needed.
5. Scoop some of the shredded chicken onto the tortillas. Roll the tortillas up, sealing the taco with a little bit of Greek yogurt to keep it closed. Spray the air fryer basket with a little avocado oil spray. Place the taquitos seam side down in the air fryer and spray the tops with a little more avocado oil spray and bake for five to six minutes. Flip and bake for another five to six minutes, until lightly browned and crispy.
6. In a small bowl, mix together the Greek yogurt and lime juice.
7. When ready to serve, divide the taquitos onto plates and top with more salsa verde, cubed avocado, the Greek yogurt crema and cilantro. Serve with lime wedges. Enjoy!