Air Fryer Crispy Enchiladas

How to Make Air Fryer Crispy Enchiladas

1. 1

   Step 1: Make the filling

   In a bowl combine the shredded chicken, 3/4 cup of the enchilada sauce, shredded cheese, chopped onion, and chili powder. Mix until everything is evenly coated and seasoned; the filling should be moist but not soupy. Taste and adjust seasoning if needed.

   For this step

   • 3 cupsCooked shredded chicken
   • 1 cupEnchilada sauce (mild or medium)
   • 1 1/2 cupsShredded Mexican cheese blend
   • 1/2 cupFinely chopped white or yellow onion
   • 1 tspChili powder
   
2. 2

   Step 2: Warm the tortillas

   Warm tortillas so they’re pliable to roll: stack them, wrap in a damp paper towel, and microwave 20–30 seconds, or heat briefly in a hot dry skillet (10–15 seconds per side). Keep them covered so they don’t dry out while you assemble.

   For this step

   • 12 tortillaCorn tortillas
   
3. 3

   Step 3: Assemble and oil

   Place about 2-3 tablespoons of filling lengthwise near one edge of each tortilla and roll tightly, sealing the seam. Lightly brush each rolled enchilada with olive oil (or use a light spray) to promote an even golden crisp in the air fryer. Arrange seam-side down in a single layer in the air fryer basket, leaving a little space between each roll.

   For this step

   • 2 tbspOlive oil (or neutral oil) for brushing
   
4. 4

   Step 4: Air fry until golden and crisp

   Preheat the air fryer to 400°F (200°C) if your model requires preheating. Air fry the rolls for 8–10 minutes, flipping once halfway through, until they are deep golden and crisp. If you like extra melted cheese on top, sprinkle a little more cheese in the last 1–2 minutes.
   
5. 5

   Step 5: Garnish and serve

   Transfer enchiladas to a serving platter and garnish with chopped cilantro, a dollop of sour cream, and lime wedges for squeezing. Serve immediately with the reserved enchilada sauce on the side for dipping and enjoy while hot and crunchy.

   For this step

   • 1/4 cupFresh cilantro, chopped
   • 1/2 cupSour cream (for serving)
   • 1 wholeLime (for squeezing and wedges)
   

1. In a bowl combine the shredded chicken, 3/4 cup of the enchilada sauce, shredded cheese, chopped onion, and chili powder. Mix until everything is evenly coated and seasoned; the filling should be moist but not soupy. Taste and adjust seasoning if needed.
2. Warm tortillas so they’re pliable to roll: stack them, wrap in a damp paper towel, and microwave 20–30 seconds, or heat briefly in a hot dry skillet (10–15 seconds per side). Keep them covered so they don’t dry out while you assemble.
3. Place about 2-3 tablespoons of filling lengthwise near one edge of each tortilla and roll tightly, sealing the seam. Lightly brush each rolled enchilada with olive oil (or use a light spray) to promote an even golden crisp in the air fryer. Arrange seam-side down in a single layer in the air fryer basket, leaving a little space between each roll.
4. Preheat the air fryer to 400°F (200°C) if your model requires preheating. Air fry the rolls for 8–10 minutes, flipping once halfway through, until they are deep golden and crisp. If you like extra melted cheese on top, sprinkle a little more cheese in the last 1–2 minutes.
5. Transfer enchiladas to a serving platter and garnish with chopped cilantro, a dollop of sour cream, and lime wedges for squeezing. Serve immediately with the reserved enchilada sauce on the side for dipping and enjoy while hot and crunchy.