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
Sour cream, guacamole, salsa and limes
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 sides; grease foil. Place 1/4 cup chicken mixture off center on each tortilla; roll up. In batches of 3, place in air fryer, seam side down. Top with half the enchilada sauce; sprinkle with half the remaining Monterey Jack and cheddar cheeses.
2. Cook, until heated through and cheeses are melted, 10 to 12 minutes. Repeat with remaining ingredients. Serve with toppings of your choice.
Prize Winning Recipe
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.
2 enchiladas: 525 calories, 24g fat (12g saturated fat), 86mg cholesterol, 1564mg sodium, 43g carbohydrate (3g sugars, 3g fiber), 33g protein.