Mix the spices with the cream cheese. Add the chicken and grated cheese. Season well with salt and pepper. Fold through the coriander.

Place the corn tortillas, about six at a time in a single layer in the air fryer and reheat for five minutes to soften and make them more pliable. This can also be done by placing each one on a hot pan for a few seconds. Layer two tablespoons’ filling into each one, don’t be tempted to overfill them or they won’t roll. Place the rolled taquitos in a single layer in the air-fryer basket. Spray with cooking oil and fry for 20 minutes until crispy and cooked through, turning halfway.

Serve the taquitos with more cheese on top along with freshly chopped coriander. These are great with Mexican rice, guacamole and pink pickled onions.