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Air Fryer Chicken Enchiladas

Air Fryer Enchiladas with green enchilada sauce are an easy, tasty weeknight meal that the whole family will love. I love making enchiladas in the air fryer because it’s quick to do and the cleanup is so simple.

Close up shot of two air fryer chicken enchiladas being lifted with a spatula.

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There’s no need to heat up the oven or fuss with stove-top frying when you can make these tasty green enchiladas in your air fryer. Give them a try and see how they quickly become a new family favorite! They’re a perfect mix of flavorful and easy.

Why You’ll Love This Recipe

  • Easy to make. Not only are these air fryer green enchiladas tasty, but they’re also super easy to make. And using the air fryer means less mess and less oil, so you can feel good about indulging in this tasty treat. It’s a great change up to Taco Tuesday!
  • Customizable. This chicken enchiladas recipe includes shredded chicken and green enchilada sauce, but you could switch it up and use Air Fryer Carnitas instead. Or substitute shredded beef or ground beef and red enchilada sauce. Or stick with the green sauce but stir in some cream and fill the enchiladas with shrimp instead of chicken.
  • It’s quick: There’s no need to heat up the oven or mess up your stovetop when you can make these tasty green enchiladas in your air fryer. The whole process only takes about 30 minutes from start to finish.
  • Versatile. These enchiladas are great for a weeknight dinner, but they’re also perfect for a casual get-together with friends. Serve them up with some Spanish rice, homemade guac, and Mango Habanero Salsa and you’ve got a delicious and impressive spread.
Overhead shot of the ingredients you need to make air fryer chicken enchiladas in green sauce.

Ingredients You Need

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

This delicious Air Fryer Green Chicken Enchilada recipe with salsa verde only requires 6 ingredients. Here’s what they are:

  • Corn tortillas: These will be the base of your enchiladas. For the full recipe, you’ll need 20 medium-size tortillas.
  • Cooked chicken: You can use leftover chicken or rotisserie chicken from the grocery store, or quickly cook up some chicken breasts or thighs. Just make sure to shred the meat once it’s cooked.
  • Green enchilada sauce: Salsa verde enchilada sauce adds flavor and moisture to the enchiladas. You can use store-bought sauce, or make your own by blending together some canned green chilies, diced onions, and a few spices.
  • Cream cheese: This adds rich creaminess to the filling and holds everything together.
  • Hatch green chiles: You can use Air Fryer Hatch Chiles or buy them in a can.
  • Cheese: Shredded cheddar cheese adds a nice melty and gooey factor to the enchiladas.
  • Optional toppings: Chopped cilantro, chopped green onions, Pickled Onions, Pickled Jalapenos, sour cream, salsa, hot sauce, guacamole, or any other toppings you like.

Equipment you need

  1. An Air Fryer—I love the Cosori Blaze, but whatever air fryer you have and love will work.
  2. Air fryer baking pan—any baking pan that is small enough to fit in your air fryer basket or on the rack of your oven-style air fryer.

Now for the fun part—actually making the enchiladas! Here’s how to do it:

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

Now for the fun part—actually making the enchiladas! Here’s how to do it:

  1. To make the filling, add the chicken, cream cheese, half of the cheese, and the chilies to a bowl and stir to mix well.
  2. Put a thin layer of sauce on the bottom of your baking pan. Fill each tortilla with about 2 tablespoons of the chicken mixture and roll the tortilla up in a cylinder around the filling. Place the filled tortillas seam-side down in the pan. Fit as many into the pan as you can (you’ll likely need to make two batches of 10).
  3. Pour half of the remaining sauce over the first pan of enchiladas (save the rest for the second pan) and cover the enchiladas with half of the remaining cheese (saving the rest for the second pan).
  4. Air fry enchiladas until the ends are crispy and the cheese is melted and bubbling.
  5. Let cool and top with your favorite Mexican toppings.
Low angle shot of a plate of chicken enchiladas in green sauce.

Serving Suggestions

These air fryer green enchiladas are delicious on their own, but there are plenty of ways to serve them up and make them even more special. Try serving them with:

A side of Mexican rice, Mango Habanero Salsa, Salsa Verde, Pickled Onions, Pickled Jalapenos, Instant Pot Refried Beans, Instant Pot Black Beans, or Homemade Hot Sauce. Of course, this is also a great time to pull out all your favorite Mexican toppings—sour cream, guacamole, and more.

If you love using your air fryer to make quick dinners, try Air Fryer Carnitas, Air Fryer Beef Enchiladas, Air Fryer Empanadas, Air Fryer Taquitos, Air Fryer Fried Chicken, Air Fryer Korean Fried Chicken, Air Fryer Salmon, and more. Check out all my Air Fryer Recipes for more ideas!

Close up shot of two air fryer chicken enchiladas being lifted with a spatula.

Air Fryer Green Chicken Enchiladas

Robin Donovan
Air Fryer Enchiladas with chicken and green enchilada sauce are an easy, tasty weeknight meal that the whole family will love. I love making enchiladas in the air fryer because it’s quick to do and the cleanup is so simple.
5 from 13 votes
Course Air Fryer Recipes
Cuisine Mexican
Servings 20 enchiladas
Calories 73 kcal

Ingredients
  

  • 20 yellow corn tortillas
  • 3 cups seasoned shredded chicken
  • 2 cups shredded cheese
  • 8 ounces cream cheese at room temperature
  • 4 ounces of hatch green chili canned
  • 18 ounces of green enchilada sauce

Instructions
 

  • Add chicken, cream cheese, half of the shredded cheese, and chilies into a mixing bowl. Mix completely.
  • In a shallow pan fitting in your air fryer basket, add a thin layer of sauce. Roll tortillas with 1-2 tablespoons of chicken mix and place over sauce.
  • Once the pan is full cover the enchiladas with half of the remaining sauce and half of the remaining cheese (saving the rest of the sauce and cheese for the second pan of enchiladas).
  • Cook at 400°F for 6 to 8 minutes until the enchilada ends are crispy and the cheese is melted
  • Let cool and top with cilantro, green onions, sour cream, and/or your favorite Mexican toppings.

Notes

You can make the enchiladas ahead and store in the refrigerator for up to 3 days. Reheat enchiladas in the air fryer at 375°F for about 5 to 7 minutes.
Enchiladas freeze well. You can freeze them in the pan, then, once frozen, transfer to a resealable plastic bag. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator and then return to the pan and reheat in the air fryer for 5 to 7 minutes at 375°F.

Nutrition

Calories: 73kcalCarbohydrates: 1gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 106mgPotassium: 23mgSugar: 1gVitamin A: 228IUCalcium: 68mgIron: 0.1mg
Tried this recipe?Let us know how it was!
By on January 8th, 2023

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

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