Air Fryer Chicken Enchiladas Recipes

CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.
• Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.

AIR FRYER ENCHILADAS

Steps:

• If using tofu: Start by pressing the tofu for about 10 to 12 minutes, tightening every 3 to 4 minutes.
• In a skillet over medium heat, add oil and sauté onions.
• If using beef: Add crumbled ground beef to onion mixture and sauté until the meat is browned. If using tofu: When the onions have softened, add tofu to pan. Mash tofu with a fork and sauté the tofu and onion mixture about 6 to 8 minutes.
• Add the spices to the skillet mixture and stir to combine.
• Add the cooked black beans, cooked rice, and fire roasted tomatoes to the tofu mixture. Heat for about 2 minutes.
• If using lime juice, add to the mixture here and remove from heat.
• Roll mixture into tortillas.
• Line air fryer basket with foil before adding rolled tortillas with the seams facing down. This will need to be cooked in a few batches, depending on your air fryer size.
• Top enchiladas with sauce and then cheese.
• Cook for about 4 minutes at 350°F or until cheese melts. Repeat until all enchiladas are cooked.
• Garnish with lime juice or your favorite toppings and enjoy!

AIR FRYER CHICKEN CHIMICHANGA

Steps:

• In a medium size skillet heat 1 teaspoon of olive oil. Add diced onions and sauté for 2-3 minutes.
• Add diced jalapeno to the pan and sauté for an additional minute.
• Stir in garlic powder and cumin with the onions and peppers and then pour in 6 ounces of the red enchilada sauce to the mixture, stirring until well combined.
• Add the cooked and shredded chicken to the skillet. Heat 3-4 minutes until warm and the mixture has thickened. Remove from heat and set aside.
• Heat up the 4 tortillas in a clean skillet or in the microwave for 15-20 seconds.
• Fill each tortillas with about 3/4 cup of the chicken mixture and fold them into a burrito shape. (Fold in the 2 sides first and then roll it up and place the seam side down.
• Preheat your air fryer per your manufactures instructions. Set your air fryer to 400 degrees and place the chimichangas in the basket. Spray the tops with some grapeseed oil and cook for 6-7 minutes.