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 heat 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
• 1/2 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
• half cup shredded sharp cheddar cheese
• 1/4 cup chopped contemporary 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 floor 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 is generally utilized in Mexican and Indian cuisine.
It has a warm, earthy flavor and a barely bitter style.
Cumin is on the market in each floor and complete kind.
For this recipe, you will want 1/2 teaspoon of floor cumin.
1/4 teaspoon salt
Ingredients:
1/4 teaspoon salt
1/4 teaspoon black pepper
Black pepper is a standard spice used in many dishes around the world. It is produced 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 amount of black pepper will add a delicate flavor to the dish without overpowering the opposite components.
If you wouldn’t have black pepper on hand, you can substitute with another kind of pepper, such as white pepper or red pepper flakes. However, understand that these other peppers could have a special flavor than black pepper, so you may want to modify 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
– 1/2 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 chicken enchilada casserole Cream: 1/2 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, mix the masa harina, salt, and baking powder. Add the warm water and stir till a dough types.
2. Knead the dough for 5 minutes, or until it’s smooth and elastic.
3. Divide the dough into 12 equal items.
4. Roll out each bit of dough right into a 6-inch circle.
5. Heat a griddle or comal over medium warmth.
6. Cook every tortilla for 1-2 minutes per side, or until it is 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 for 10 minutes, or until cooked via.
3. While the chicken is cooking, heat the tortillas within the microwave for 10-15 seconds, or until they’re 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 thin 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 until the cheese is melted and bubbly.
9. Let the enchiladas cool for a few minutes before serving with salsa, sour cream, and guacamole.
In a big bowl, whisk together the flour and salt.
In a large bowl, whisk collectively the flour and salt.
Add the warm water and stir until a dough forms.
1. Place the chicken, onion, and garlic in a big 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 prepare dinner until the chicken is cooked via, 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, combine the shredded cheese and sour cream. Spread over the chicken combination.
6. Wrap every tortilla around 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 together with your favorite toppings, corresponding to shredded lettuce, tomatoes, onions, and avocado.
Knead the dough for a few minutes until it is clean and elastic.
1. Knead the dough for a couple of minutes until it’s clean and elastic.
Divide the dough into 12 equal pieces and roll out each bit into a thin 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 big skillet, brown the chicken over medium heat. Drain any excess grease.
- Add the onion and green bell pepper to the skillet and cook dinner till softened about 5 minutes.
- Stir in the tomato sauce, chili powder, cumin, oregano, salt, and black pepper.
- Bring to a simmer and prepare dinner for 10 minutes, or until the chicken is cooked via.
Instructions:
1. Prepare the enchilada filling: In a large skillet, brown the chicken over medium warmth. Drain any excess fats. Add the onion, bell pepper, and chili powder to the skillet and prepare dinner until the vegetables are softened, about 5 minutes.
2. Stir in the black beans, corn, and salsa. Bring to a simmer and cook dinner until heated by way of, about 5 minutes. Season with salt and pepper to taste.
3. Assemble the enchiladas: Place a tortilla within the air fryer basket. Spread a quantity of spoonfuls of the chicken filling within 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 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 big 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 components:
– 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 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 degrees F (190 levels C).
3. In a big bowl, combine the chicken, cream of chicken soup, green chiles, chili powder, cumin, salt, and black pepper. Stir till properly combined.
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 together with your favourite 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 within the air fryer basket.
3. Repeat steps 1 and a pair of till the entire tortillas are crammed and rolled.
4. Spray the enchiladas with cooking spray, after which air fry at 375 levels 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 degrees Fahrenheit (190 degrees Celsius). Grease the basket flippantly with oil.
2. In a large bowl, combine the chicken, salsa, chili powder, cumin, and salt and pepper to style. Mix well.
3. Warm the tortillas in the microwave for 10-15 seconds to make them extra pliable.
4. Place a tortilla in the middle of the air fryer basket. Top with a quarter of the chicken mixture, a quarter of the cheese, and a quarter of the remaining ingredients.
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 within 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 sizzling together with your favorite toppings, such as sour cream, guacamole, and salsa.
Spread a skinny layer of enchilada sauce in the bottom of an air fryer basket.
1. Spread a thin layer of enchilada sauce in the bottom of an air fryer basket.
2. Place the tortilla in 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 underside 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 side 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 extra enchilada sauce, cheese, sour cream, and salsa, if desired.
Place a tortilla in the basket and unfold a beneficiant quantity of filling down the center.
Place a tortilla in the basket and spread a beneficiant quantity of filling down the middle.
Roll up the tortilla and place it seam side down within 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 every tortilla with a small amount of the chicken combination.
2. Roll up the tortillas tightly and place them seam side down in the air fryer.
3. Spray the tortillas with cooking spray and air fry at 375 levels F for 10-12 minutes, or until 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 in the air fryer basket and prepare dinner 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 within 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.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 levels F (200 levels C).
2. Season chicken breasts with salt and pepper.
3. Cook chicken breasts in air fryer for 15-20 minutes, or till cooked via.
4. Shred chicken right 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 mixture down the center of each tortilla.
8. Roll up tortillas and place seam aspect down in air fryer basket.
9. Cook at 400 levels F (200 levels C) for 8-10 minutes, or until 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 sizzling and bubbly.
– Cook the enchiladas at 375 degrees F for 10-12 minutes, or until they are golden brown and the filling is sizzling and bubbly.
Serve immediately, topped with the sour cream and green onions.
When the chicken enchiladas are heated via, it is time to serve them immediately.
To serve the chicken enchiladas, place them on a plate and top them with the reserved sour cream and green onions.