Elle's Easy Green Chili Crispy Tacos

 These are super simple. Once you saute the ingredients just assemble and pop into the air fryer. So delicious!

Ingredients

3½ cups shredded chicken *rotisserie or homemade3½ cups shredded chicken *rotisserie or homemade
1 tbsp olive oil1 tbsp olive oil
1 small white onion, chopped1 small white onion, chopped

3 garlic cloves, chopped3 garlic cloves, chopped

1 cup corn1 cup corn
¼ tsp salt¼ tsp salt
¼ tsp cracked pepper¼ tsp cracked pepper
½ tsp cumin½ tsp cumin
½ tsp paprika½ tsp paprika
¼ tsp cayenne pepper¼ tsp cayenne pepper
24 oz salsa verde24 oz salsa verde
⅓ cup cream cheese⅓ cup cream cheese
¾ cup shredded cheese¾ cup shredded cheese
3 tbsp cilantro3 tbsp cilantro
8-16 flour or corn tortillas8 to 16 flour or corn tortillas

Steps

Preheat oven to 400º Heat the oil in a skillet and add chopped onions. Sauté the onions for about 3 minutes, add in the garlic, seasoning, thawed corn and chicken. Sauté for another 4 minutes and then add in the salsa verde.Preheat oven to 400º Heat the oil in a skillet and add chopped onions. Sauté the onions for about 3 minutes, add in the garlic, seasoning, thawed corn, black beans and chicken. Sauté for another 4 minutes and then add in the salsa verde.
Bring the chicken mixture to temperature, a low simmer. add in the cream cheese and stir it in well. Once the cream cheese is nice and melted into the mixture, turn off the heat.Bring the chicken mixture to temperature, a low simmer. add in the cream cheese and stir it in well. Once the cream cheese is nice and melted into the mixture, turn off the heat.
Wrap the corn tortillas (6-8 at a time) in a damp paper towel on a plate and microwave them for 45 seconds. While they are hot, spray with a little oil one at a time, place about 2-3 tbsp of shredded cheese on one half of the tortilla, then place 3-4 tbsp of the chicken mixture on top of the cheese. Fold the tortilla in half and pop into the oven for about 10 minutes or the air fryer for 2 minutes at 400F or until the exterior of the tortillas browns and gets crispy, cheeses melt.Wrap the corn tortillas (6 to 8 at a time) in a damp paper towel on a plate and microwave them for 45 seconds. While they are hot, spray with a little oil one at a time, place about 2 to 3 tbsp of shredded cheese on one half of the tortilla, then place 3 to 4 tbsp of the chicken mixture on top of the cheese. Fold the tortilla in half and pop into the oven for about 10 minutes or until the exterior of the tortillas browns and gets crispy, cheeses melt.
Use a spatula to lift tacos to a plate, add garnish and toppings of choice and enjoy immediately or place in the microwave on a plate to keep warm while you cook the next batch. Enjoy!