Do you like enchiladas? I do. For instance, I love red or green enchiladas. Additionally, when cooking, I make them on the stovetop, in the oven, and even … in the air fryer! Air Fryer Enchiladas are my new favorite go-to meal. Why? Because I can enjoy authentic flavor in such a convenient way. So, read on for my air fryer enchiladas recipe.
Why I Love Air Fryer Enchiladas
Less Oil
An exciting feature of the air fryer is that it cooks with hot air. For example, with just a tiny bit of oil, your food can get a delicious crisp texture. So, you can get a satisfying crisp without frying your whole meal in oil. I promise this post isn’t sponsored. I just am really obsessed with my air fryer lately!
You won’t overheat this summer
Sometimes, when I want to avoid cooking with too much oil, I cook in my oven instead. Roasting with a bit of oil cooks food and gives it a yummy crisp. However, in the summer, this typically won’t be my go-to option. Why? Because the kitchen gets so hot! On the other hand, in my air fryer, I can get that crisp texture, without overheating my whole kitchen! Therefore, I am loving my air fryer this summer! So, I basically throw everything in there and it cooks it to crispy perfection.
Air Fryer Enchiladas Recipe
Ingredients
- California Chiles, 3
- Guajillo Chiles, 3
- Chile de Arbol, 3, optional
- 2 tomatoes
- 1 garlic clove
- ½ onion
- Chicken Bouillon, about a tablespoon
- Oregano, to taste
- Garlic powder, 1 tbps
- Onion powder, 1 tbps
- Salt and pepper to taste
- 1 chicken breast
- 2 cups shredded Mexican blend cheese
- 12 corn tortillas
- Grapeseed oil, enough to coat the tortillas (about ½ cup)
- 1 block queso fresco, grated
- Shredded lettuce, for garnishing
- Your favorite crema, for garnishing
Directions
Cook the chicken:
- Firstly, put water to boil on medium-high heat.
- Secondly, as you bring it to a boil, rinse your chicken breast.
- Once the water is boiling, put the rinsed chicken breast into the pot of hot water. Cook for about 15 minutes.
- Once cooked, set the chicken aside to cool. Reserve the broth.
Make the salsa:
- As the chicken cools, make the salsa.
- Remove the stem from the chiles and cut them in half, removing the seeds.
- In a separate pot, boil the chiles and tomato until soft.
- Once the chiles are soft and the tomato is cooked, turn off the heat and set the ingredients aside to cool.
- Put chiles and tomato into a heat-safe blender along with chicken bouillon, oregano, chicken broth, garlic, and onion.
- Warm a pan on medium heat. Once warm, cover with a thin, even coat of grapeseed oil.
- After about a minute, add the sauce.
- To the sauce, add remaining seasonings to taste.
- Once the sauce bubbles, it is ready.
Assemble the enchiladas:
- By now, the chicken should be cool. At this point, shred it.
- Wrap your tortillas in a damp paper towel and microwave for 30 seconds to make them soft and pliable.
- Next, evenly coat the tortilla in sauce.
- Now, add the chicken and melting cheese to the tortilla. Add a bit more sauce to the middle.
- Fold the tortilla over.
- Once all of the enchiladas are assembled, add them to your air fryer.
- Crisp your enchiladas at 390 for ten minutes.
- Carefully remove and serve.
- Finally, top with lettuce, crema, and queso fresco.
What do you think of this recipe? Do you like cooking with an air fryer? If so, then be sure to check out my low-carb enchilada recipe. Finally, if you like my book, be sure to leave a review here. Until next time. Buen Provecho.
Air Fryer Enchiladas
Equipment
- Air Fryer
Ingredients
- 3 California Chiles
- 3 Guajillo Chiles
- 3 Chile de Arbol optional
- 2 tomatoes
- 1 garlic clove
- ½ onion
- Chicken Bouillon about a tablespoon
- Oregano to taste
- 1 tbps Garlic powder
- 1 tbps Onion powder
- Salt and pepper to taste
- 1 chicken breast
- 2 cups shredded Mexican blend cheese
- 12 corn tortillas
- Grapeseed oil enough to coat the tortillas (about ½ cup)
- 1 block queso fresco grated
- Shredded lettuce for garnishing
- Your favorite crema for garnishing
Instructions
- Cook the chicken:
- Firstly, put water to boil on medium-high heat.
- Secondly, as you bring it to a boil, rinse your chicken breast.
- Once the water is boiling, put the rinsed chicken breast into the pot of hot water. Cook for about 15 minutes.
- Once cooked, set the chicken aside to cool. Reserve the broth.
- Make the salsa:
- As the chicken cools, make the salsa.
- Remove the stem from the chiles and cut them in half, removing the seeds.
- In a separate pot, boil the chiles and tomato until soft.
- Once the chiles are soft and the tomato is cooked, turn off the heat and set the ingredients aside to cool.
- Put chiles and tomato into a heat-safe blender along with chicken bouillon, oregano, chicken broth, garlic, and onion.
- Warm a pan on medium heat. Once warm, cover with a thin, even coat of grapeseed oil.
- After about a minute, add the sauce.
- To the sauce, add remaining seasonings to taste.
- Once the sauce bubbles, it is ready.
- Assemble the enchiladas:
- By now, the chicken should be cool. At this point, shred it.
- Wrap your tortillas in a damp paper towel and microwave for 30 seconds to make them soft and pliable.
- Next, evenly coat the tortilla in sauce.
- Now, add the chicken and melting cheese to the tortilla. Add a bit more sauce to the middle.
- Fold the tortilla over.
- Once all of the enchiladas are assembled, add them to your air fryer.
- Crisp your enchiladas at 390 for ten minutes.
- Carefully remove and serve.
- Finally, top with lettuce, crema, and queso fresco.
Notes
