How To Make Chicken Enchiladas In The Air Fryer

Ingredients

For the tortillas

2lbs of boneless, skinless chicken breasts

1 packet of taco seasoning

1 15 oz can of corn

1 15 oz can of black beans

1 green bell pepper, diced

1 yellow onion, diced

1 cup of shredded cheddar cheese

1/2 cup of shredded mozzarella cheese

1/4 cup of sour cream

1/4 cup of salsa

12 6 inch flour tortillas

1 cup allpurpose flour

1 cup all-purpose flour

1/2 teaspoon salt

Ingredients:

1/2 teaspoon salt

1/2 cup warm water

Ingredients:

1/2 cup warm water

For the filling

– _Seasoning Mixture_ :

• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

– Filling:

• 2 boneless, skinless chicken breasts, cooked and shredded
• half of cup chopped onion
• half of cup chopped green bell pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped recent cilantro
• 1/4 cup sour cream
• 1/4 cup salsa

1 pound boneless, skinless chicken breasts, cooked and shredded

Ingredients

1 pound boneless, skinless chicken breasts, cooked and shredded

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained

Ingredients:

1 (15 ounce) can corn, drained

1 (10 ounce) can diced tomatoes with green chilies, undrained

Ingredients:

1 (10 ounce) can diced tomatoes with green chilies, undrained

1 (4 ounce) can diced green chilies, undrained

1 (4 ounce) can diced green chilies, undrained

1/2 cup chopped onion

Ingredients:

• 1/2 cup chopped onion
• 1 tablespoon minced garlic
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 teaspoon chili powder
• 1/2 teaspoon floor cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 10 (6 inch) corn tortillas
• 1 cup shredded cooked chicken
• 1 cup shredded cheese (such as cheddar, Monterey Jack, or pepper Jack)
• Optional: sour cream, salsa, and guacamole for serving

1/2 cup chopped cilantro

Ingredients:

1/2 cup chopped cilantro

1 teaspoon chili powder

Chili powder is a combination of ground chili peppers, cumin, garlic powder, and oregano. It provides a spicy and flavorful kick to dishes.

1/2 teaspoon cumin

Cumin is a spice that’s generally used in Mexican and Indian cuisine.

It has a heat, earthy taste and a barely bitter style.

Cumin is out there in both floor and entire form.

For this recipe, you will want half of teaspoon of floor cumin.

1/4 teaspoon salt

Ingredients:

1/4 teaspoon salt

1/4 teaspoon black pepper

Black pepper is a standard spice utilized in many dishes around the world. It is made from the dried berries of the Piper nigrum plant, and has a slightly sharp and pungent flavor.

In this recipe, 1/4 teaspoon of black pepper is used to season the chicken filling. This quantity of black pepper will add a subtle flavor to the dish with out overpowering the other elements.

If you don’t have black pepper readily available, you probably can substitute with another sort of pepper, similar to white pepper or red pepper flakes. However, keep in thoughts that these different peppers might have a unique taste than black pepper, so you might need to regulate the amount you use accordingly.

For the sauce

– 1 (10.seventy five ounce) can cream of chicken soup

– 1 (10 ounce) can purple enchilada sauce

– half of cup sour cream

– 1/2 teaspoon floor cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

1 (10 ounce) can enchilada sauce

Ingredients:

1 (10 ounce) can enchilada sauce

1/2 cup sour cream

-Sour Cream: half of Cup

1/4 cup chopped green onions

Ingredients:

• 1/4 cup chopped green onions

Instructions

To make the tortillas

To make the tortillas:

1. In a big bowl, combine the masa harina, salt, and baking powder. Add the good and cozy water and stir till a dough types.

2. Knead the dough for 5 minutes, or till it is smooth and elastic.

3. Divide the dough into 12 equal pieces.

4. Roll out every bit of dough into a 6-inch circle.

5. Heat a griddle or comal over medium warmth.

6. Cook every tortilla for 1-2 minutes per facet, or until it’s golden brown and barely puffed.

7. Keep the tortillas heat in a tortilla hotter or wrapped in a clean towel.

Ingredients

1 pound boneless, skinless chicken breasts

1 tablespoon olive oil

1 packet (1 ounce) taco seasoning

1/2 cup water

12 corn tortillas

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 cup chopped onion

1/4 cup chopped cilantro

Salsa, sour cream, and guacamole, for serving

Instructions

1. Preheat your air fryer to 350 degrees Fahrenheit.

2. Cut the chicken breasts into 1-inch pieces. Toss the chicken with the olive oil, taco seasoning, and water. Place the chicken within the air fryer basket and cook dinner for 10 minutes, or till cooked by way of.

3. While the chicken is cooking, warm the tortillas in the microwave for 10-15 seconds, or until they’re pliable.

4. Once the chicken is cooked, take away it from the air fryer and shred it.

5. To assemble the enchiladas, place a tortilla on a flat surface. Spread a skinny layer of refried beans on the tortilla. Top with some shredded chicken, shredded cheese, chopped onion, and chopped cilantro.

6. Roll up the tortilla tightly and place it seam side down in a baking dish.

7. Repeat steps 5 and 6 with the remaining tortillas.

8. Bake the enchiladas within the preheated air fryer for 5-7 minutes, or till the cheese is melted and bubbly.

9. Let the enchiladas cool for a few minutes earlier than serving with salsa, sour cream, and guacamole.

In a large bowl, whisk collectively the flour and salt.

In a big bowl, whisk collectively the flour and salt.

Add the nice and cozy water and stir until a dough types.

1. Place the chicken, onion, and garlic in a large bowl. Season with the chili powder, cumin, salt, and pepper. Toss to coat.

2. Heat the olive oil in a big skillet over medium heat. Add the chicken mixture and cook dinner till the chicken is cooked via, about 5 minutes.

3. Stir in the enchilada sauce and simmer for two minutes.

4. Transfer the chicken combination to a 9×13-inch baking dish.

5. In a separate bowl, combine the shredded cheese and sour cream. Spread over the chicken combination.

6. Wrap every tortilla round a spoonful of the chicken combination. Place the enchiladas seam-side down in the baking dish.

7. Spray the enchiladas with cooking spray.

8. Air fry at 350 levels F for 10 minutes, or till the cheese is melted and bubbly.

9. Top along with your favourite toppings, such as shredded lettuce, tomatoes, onions, and avocado.

Knead the dough for a couple of minutes until it is smooth and elastic.

1. Knead the dough for a couple of minutes till it is smooth and elastic.

Divide the dough into 12 equal pieces and roll out each piece into a skinny circle.

• Divide the dough into 12 equal items and roll out each piece into a thin circle.

To make the filling

Instructions:

To make the filling:

• In a large skillet, brown the chicken over medium heat. Drain any extra grease.
• Add the onion and green bell pepper to the skillet and cook dinner until softened about 5 minutes.
• Stir within the tomato sauce, chili powder, cumin, oregano, salt, and black pepper.
• Bring to a simmer and cook dinner for 10 minutes, or until the chicken is cooked via.

Instructions:

1. Prepare the enchilada filling: In a big skillet, brown the chicken over medium warmth. Drain any excess fats. Add the onion, bell pepper, and chili powder to the skillet and cook until the greens are softened, about 5 minutes.

2. Stir in the black beans, corn, and salsa. Bring to a simmer and cook until heated via, about 5 minutes. Season with salt and pepper to taste.

3. Assemble the enchiladas: Place a tortilla within the air fryer basket. Spread a few spoonfuls of the chicken filling in the center of the tortilla. Top with shredded cheese and roll up tightly.

4. Repeat with the remaining tortillas and filling.

5. Air fry the enchiladas: Set the air fryer to 375 degrees Fahrenheit. Air fry the enchiladas for 10-12 minutes, or till they are golden brown and heated via.

6. Serve instantly with your favorite toppings, such as sour cream, salsa, or guacamole.

In a large bowl, combine the chicken, black beans, corn, tomatoes, green chilies, onion, cilantro, chili powder, cumin, salt, and black pepper.

In a large bowl, combine the chicken, black beans, corn, tomatoes, green chilies, onion, cilantro, chili powder, cumin, salt, and black pepper.

Stir till nicely mixed.

1. Gather all needed ingredients:

– 1 pound boneless, skinless chicken breasts

– 1 (10-ounce) can cream of chicken soup

– 1 (4-ounce) can diced green chiles, undrained

– 1 teaspoon chili powder

– half of teaspoon floor cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 12 (6-inch) corn tortillas

– 1 cup shredded cheddar cheese

2. Preheat your air fryer to 375 levels F (190 degrees C).

3. In a big bowl, mix the chicken, cream of chicken soup, green chiles, chili powder, cumin, salt, and black pepper. Stir till properly mixed.

4. Lay a tortilla out flat on a piece surface.

5. Spread about 1/4 cup of the chicken combination down the center of the tortilla.

6. Sprinkle with about 1/4 cup of the shredded cheese.

7. Roll up the tortilla tightly and place it seam-side down within the air fryer basket.

8. Repeat with the remaining tortillas.

9. Cook the enchiladas within the air fryer for 10-12 minutes, or till golden brown and crispy.

10. Serve the enchiladas with your favorite toppings, such as sour cream, salsa, or guacamole.

To assemble the enchiladas

1. Place a tortilla in your hand, and fill it with about 1/4 cup of the enchilada filling.

2. Roll up the tortilla tightly, and place it seam-side down in the air fryer basket.

3. Repeat steps 1 and 2 until all of the tortillas are crammed and rolled.

4. Spray the enchiladas with cooking spray, after which air fry at 375 degrees Fahrenheit for 10-12 minutes, or till the enchiladas are golden brown and crispy.

5. Remove the enchiladas from the air fryer and allow them to cool for a couple of minutes before serving.

Instructions

1. Preheat your air fryer to 375 levels Fahrenheit (190 levels Celsius). Grease the basket lightly with oil.

2. In a big bowl, mix the chicken, salsa, chili powder, cumin, and salt and pepper to style. Mix properly.

3. Warm the tortillas within the microwave for 10-15 seconds to make them more pliable.

4. Place a tortilla within the middle of the air fryer basket. Top with a quarter of the chicken mixture, 1 / 4 of the cheese, and 1 / 4 of the remaining components.

5. Fold the underside of the tortilla over the filling. Then, fold the perimeters over the bottom. Finally, roll up the tortilla tightly.

6. Repeat with the remaining tortillas and filling.

7. Place the enchiladas in the air fryer basket in a single layer.

8. Air fry for 10-12 minutes, or till the tortillas are golden brown and the cheese is melted and bubbly.

9. Serve hot along with your favourite toppings, corresponding to sour cream, guacamole, and salsa.

Spread a thin layer of enchilada sauce in the backside of an air fryer basket.

1. Spread a skinny layer of enchilada sauce in the bottom of an air fryer basket.

2. Place the tortilla in the air fryer basket and unfold with a thin layer of enchilada sauce.

3. Sprinkle with 1/4 cup of the cheese and add 2-3 chicken strips.

4. Fold the underside of the tortilla over the filling, then fold in the sides and roll up tightly.

5. Repeat with the remaining tortillas and filling.

6. Place the enchiladas seam facet down in the air fryer basket.

7. Cook at 375 degrees F for 10-12 minutes, or until the enchiladas are golden brown and the cheese is melted.

8. Remove from the air fryer basket and top with extra enchilada sauce, cheese, sour cream, and salsa, if desired.

Place a tortilla within the basket and unfold a generous amount of filling down the middle.

Place a tortilla in the basket and unfold a beneficiant quantity of filling down the middle.

Roll up the tortilla and place it seam aspect down within the basket.

1. Roll up the tortilla and place it seam aspect down within the basket.

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Repeat with the remaining tortillas and filling.

1. Fill every tortilla with a small quantity of the chicken mixture.

2. Roll up the tortillas tightly and place them seam aspect down within the air fryer.

3. Spray the tortillas with cooking spray and air fry at 375 degrees F for 10-12 minutes, or till golden brown and crispy.

4. Repeat steps 1-3 with the remaining tortillas and filling.

To prepare dinner the enchiladas

Preheat the air fryer to 375 levels Fahrenheit.

Place the tortillas within the air fryer basket and cook for 2-3 minutes, or till golden brown.

Remove the tortillas from the air fryer and unfold with a layer of refried beans.

Top with a layer of cooked chicken, cheese, and your favorite toppings.

Roll up the tortillas and place them again in the air fryer basket.

Cook for 5-7 minutes, or until golden brown and crispy.

Remove the enchiladas from the air fryer and serve instantly.

Ingredients:

– 1 pound boneless, skinless chicken breasts

– 1 (10.75 ounce) can condensed cream of chicken soup

– 1 (4 ounce) can chopped green chilies

– 1/2 cup shredded cheddar cheese

– 12 corn tortillas

– Chopped onion and cilantro, for garnish

Instructions:

1. Preheat air fryer to 400 degrees F (200 degrees C).

2. Season chicken breasts with salt and pepper.

3. Cook chicken breasts in air fryer for 15-20 minutes, or until cooked by way of.

4. Shred chicken into a bowl.

5. In a separate bowl, combine soup, green chilies, and cheese.

6. Stir in shredded chicken.

7. Spread 1/4 cup chicken mixture down the middle of each tortilla.

8. Roll up tortillas and place seam side down in air fryer basket.

9. Cook at four hundred levels F (200 degrees C) for 8-10 minutes, or till golden brown and crispy.

10. Garnish with chopped onion and cilantro.

Cook the enchiladas at 375 degrees F for 1012 minutes, or till they’re golden brown and the filling is scorching and bubbly.

– Cook the enchiladas at 375 levels F for 10-12 minutes, or till they’re golden brown and the filling is hot and bubbly.

Serve immediately, topped with the sour cream and green onions.

When the chicken enchiladas are heated via, it’s time to serve them instantly.

To serve the chicken enchiladas, place them on a plate and prime them with the reserved sour cream chicken enchiladas cream and green onions.