• On Oct, 16, 2024
•  ladyrecipes
•  Recipes

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 heat water

Ingredients:

1/2 cup heat water

For the filling

– _Seasoning Mixture_ :

• 1 tablespoon chili powder
• 1 teaspoon floor 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 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 contemporary cilantro
• 1/4 cup sour cream chicken enchiladas sauce 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 mix of ground chili peppers, cumin, garlic powder, and oregano. It adds a spicy and flavorful kick to dishes.

1/2 teaspoon cumin

Cumin is a spice that is generally utilized in Mexican and Indian delicacies.

It has a heat, earthy flavor and a slightly bitter taste.

Cumin is out there in each ground 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 all over the world. It is made from the dried berries of the Piper nigrum plant, and has a barely sharp and pungent taste.

In this recipe, 1/4 teaspoon of black pepper is used to season the chicken filling. This amount of black pepper will add a subtle taste to the dish with out overpowering the opposite components.

If you do not have black pepper readily available, you can substitute with one other type of pepper, such as white pepper or red pepper flakes. However, remember that these different peppers could have a different taste than black pepper, so you could wish to modify the amount you employ accordingly.

For the sauce

– 1 (10.75 ounce) can cream of chicken soup

– 1 (10 ounce) can red enchilada sauce

– half of cup sour cream

– half 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 warm water and stir until a dough forms.

2. Knead the dough for five minutes, or till it’s easy and elastic.

3. Divide the dough into 12 equal items.

4. Roll out each piece of dough into a 6-inch circle.

5. Heat a griddle or comal over medium heat.

6. Cook each tortilla for 1-2 minutes per side, or until it’s golden brown and slightly puffed.

7. Keep the tortillas heat in a tortilla hotter or wrapped in a clear 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 levels 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 prepare dinner for 10 minutes, or till cooked through.

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

4. Once the chicken is cooked, remove 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 in the preheated air fryer for 5-7 minutes, or until the cheese is melted and bubbly.

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

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

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

Add the good and cozy water and stir till a dough forms.

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 combination and cook till the chicken is cooked through, about 5 minutes.

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

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

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

6. Wrap each tortilla around a spoonful of the chicken mixture. Place the enchiladas seam-side down within the baking dish.

7. Spray the enchiladas with cooking spray.

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

9. Top along with your favourite toppings, corresponding to shredded lettuce, tomatoes, onions, and avocado.

Knead the dough for a couple of minutes until it’s easy and elastic.

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

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

• Divide the dough into 12 equal pieces 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 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 till the chicken is cooked via.

Instructions:

1. Prepare the enchilada filling: In a large skillet, brown the chicken over medium heat. Drain any extra fat. Add the onion, bell pepper, and chili powder to the skillet and cook till the greens are softened, about 5 minutes.

2. Stir in the black beans, corn, and salsa. Bring to a simmer and prepare dinner till heated through, about 5 minutes. Season with salt and pepper to taste.

3. Assemble the enchiladas: Place a tortilla within the air fryer basket. Spread a couple of spoonfuls of the chicken filling in the middle 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 through.

6. Serve instantly along with your favorite toppings, corresponding to sour cream, salsa, or guacamole.

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

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

Stir until well combined.

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

– 1/2 teaspoon ground 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 degrees 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 until nicely combined.

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

5. Spread about 1/4 cup of the chicken mixture 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 in the air fryer for 10-12 minutes, or till golden brown and crispy.

10. Serve the enchiladas along with your favorite toppings, corresponding to 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 a pair of until all of the tortillas are stuffed and rolled.

4. Spray the enchiladas with cooking spray, and then 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 earlier than serving.

Instructions

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

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

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

4. Place a tortilla in the center of the air fryer basket. Top with a quarter of the chicken combination, 1 / 4 of the cheese, and a quarter of the remaining elements.

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

6. Repeat with the remaining tortillas and filling.

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

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

9. Serve sizzling with your favorite toppings, similar to sour cream, guacamole, and salsa.

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

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

2. Place the tortilla within the air fryer basket and spread with a skinny layer of enchilada sauce.

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

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

5. Repeat with the remaining tortillas and filling.

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

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

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

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

Place a tortilla within the basket and spread a beneficiant quantity of filling down the center.

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

1. Roll up the tortilla and place it seam side down in the basket.

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Repeat with the remaining tortillas and filling.

1. Fill each tortilla with a small quantity of the chicken combination.

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 levels 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 degrees 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 favourite toppings.

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

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

Remove the enchiladas from the air fryer and serve immediately.

Ingredients:

– 1 pound boneless, skinless chicken breasts

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

– 1 (4 ounce) can chopped green chilies

– half 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 through.

4. Shred chicken into a bowl.

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

6. Stir in shredded chicken.

7. Spread 1/4 cup chicken combination down the middle of every tortilla.

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

9. Cook at 400 degrees 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 until they’re golden brown and the filling is sizzling and bubbly.

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

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

When the chicken enchiladas are heated through, it is time to serve them instantly.

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