Stack the tortillas on a microwave-safe plate.

Cover with a damp paper towel and microwave for 20–25 seconds until warm and pliable.

In a medium bowl, combine shredded chicken, cream cheese, shredded Colby Jack cheese, salsa, and taco seasoning.

Mix until fully combined.

Place a tortilla on a flat surface.

Add approximately 2 tablespoons of filling near the bottom edge.

Roll tightly about three-quarters of the way.

Brush a small amount of olive oil on the remaining exposed tortilla.

Finish rolling tightly and place seam-side down.

Repeat with the remaining tortillas.

Preheat the air fryer to 380°F (193°C) for 5 minutes.

Brush the tops of the taquitos lightly with olive oil.

Arrange the taquitos seam-side down in a single layer in the air fryer basket.

Do not overcrowd the basket.

Cook for 5 minutes or until golden brown and crispy.

Remove carefully and allow to cool slightly.

Serve with salsa, queso, or guacamole.

Preheat oven to 400°F (204°C).

Warm tortillas as directed above.

Prepare the filling and roll the taquitos.

Brush the outside of each taquito with olive oil.

Place seam-side down on a parchment-lined baking sheet.

Bake for 15–20 minutes until crispy and golden brown.

Remove from oven and cool slightly before serving.