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Air Fryer Southwestern Chicken Enchiladas Exps Rc22 267906 Dr 03 02 5b

Air-Fryer Southwestern Chicken Enchiladas

TOTAL TIME: Prep: 20 min. Cook: 10 min./batch YIELD: 6 servings.
These air-fryer enchiladas are not only quick and easy but a perfect dinner for Taco Tuesday or any day of the week. Use rotisserie chicken for a quick source of cooked chicken. Dinner will be on the table in less than half an hour. — Joan Hallford, North Richland Hills, Texas

Ingredients

  • 2 cups shredded cooked chicken
  • 1-1/4 cups shredded Monterey Jack cheese or pepper jack cheese, divided
  • 1-1/4 cups shredded sharp cheddar cheese, divided
  • 1/2 cup hominy or whole kernel corn, rinsed and drained
  • 1/2 cup canned black beans, rinsed and drained
  • 1 can (4 ounces) chopped green chiles
  • 1 tablespoon chili seasoning mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 flour tortillas (6 inches), warmed
  • 1 cup enchilada sauce
  • Optional toppings: Sour cream, guacamole, salsa and limes

Directions

  • 1. Do not preheat air fryer. In a large bowl, combine chicken, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, hominy, beans, chiles and seasonings. Line air-fryer basket with foil letting ends extend up side; grease foil. Place 1/4 cup chicken mixture off center on each tortilla; roll up. In batches of 3, place seam side down in air fryer. Top with about 1 tablespoon each enchilada sauce, Monterey Jack cheese and cheddar cheese.
  • 2. Cook at 350°, until heated through and cheeses are melted, 10-12 minutes. Repeat with remaining ingredients. Serve with toppings of your choice.

Nutrition Facts

2 enchiladas: 525 calories, 24g fat (12g saturated fat), 86mg cholesterol, 1564mg sodium, 43g carbohydrate (3g sugars, 3g fiber), 33g protein.

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