Follow these steps for perfectly crispy and flavourful chicken taquitos:

1. Preheat & Prepare: Preheat your oven to 400°F (200°C) or your air fryer to 380°F (190°C). If baking, line a large baking sheet with parchment paper or lightly grease it. This prevents sticking and makes cleanup easier.
2. Mix the Filling: In a large bowl, combine the softened cream cheese, shredded cheese, salsa verde, taco seasoning, garlic powder, onion powder, and optional lime juice and cilantro. Stir vigorously until well combined and relatively smooth. It’s okay if there are small lumps of cream cheese initially.
3. Add the Chicken: Add the shredded cooked chicken to the cheese mixture. Stir until the chicken is evenly coated with the creamy filling. Taste the mixture and adjust seasonings if necessary – perhaps more taco seasoning, a pinch of salt, or a dash of hot sauce if you like more heat.
4. Warm the Tortillas: This step is crucial, especially if using corn tortillas, to prevent them from cracking when rolled.
   • Microwave Method: Wrap a stack of 4-5 tortillas in damp paper towels. Microwave on high for 20-30 seconds, or until warm and pliable. Work in batches.
   • Skillet Method: Briefly warm tortillas one by one in a dry skillet over medium heat for about 10-15 seconds per side until flexible.
5. Assemble the Taquitos: Lay a warmed tortilla flat. Spoon about 2-3 tablespoons of the chicken and cheese filling in a line down the center of the tortilla, leaving a little space at the ends. Don’t overfill, or the filling will squeeze out. Roll the tortilla up tightly around the filling, like a cigar.
6. Place on Baking Sheet/Air Fryer Basket: Place the rolled taquito seam-side down on the prepared baking sheet or in the air fryer basket. Placing them seam-side down helps prevent them from unrolling during cooking. Repeat with the remaining tortillas and filling, arranging them in a single layer without overcrowding. Leave a little space between taquitos for even cooking and crisping. You may need to cook in batches depending on the size of your oven or air fryer.
7. Brush or Spray: Lightly brush the tops and sides of the taquitos with olive oil or melted butter, or generously spray them with cooking spray. This helps them get golden brown and crispy.
8. Cook:
   • Oven Baking: Bake at 400°F (200°C) for 15-20 minutes, or until the taquitos are golden brown, crispy, and the filling is heated through. You can flip them halfway through for maximum crispiness, but it’s often not necessary if they are well-brushed/sprayed.
   • Air Frying: Air fry at 380°F (190°C) for 8-12 minutes, flipping halfway through, until golden brown and crispy. Air fryers cook faster, so keep an eye on them. Cook in batches if needed to avoid overcrowding the basket.
   • Pan Frying (Optional): Heat about 1/2 inch of neutral oil (like vegetable or canola) in a large skillet over medium-high heat until shimmering. Carefully place a few taquitos seam-side down in the hot oil. Fry for 2-4 minutes per side, turning gently with tongs, until golden brown and crispy all over. Drain on a wire rack or paper towels. Note: This method uses more oil and requires careful handling.
9. Serve: Let the taquitos cool for a few minutes before serving, as the filling will be very hot. Serve warm with your favourite dips and toppings.