Air Fryer Beef Enchiladas

4.88 from 32 votes

Ground beef browned with onion, fresh garlic, and spices gets rolled in warm corn tortillas, smothered in red chile enchilada sauce and cheddar, and air fried until the cheese browns and the tortilla ends turn crisp. The filling is fully cooked before it goes in, so each pan needs only 6 to 8 minutes in the air fryer.

Course Air Fryer Recipes

Cuisine Mexican

Keyword air fryer beef enchiladas, air fryer enchiladas, beef enchiladas, enchiladas

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 685kcal

Author Robin @ All Ways Delicious

Ingredients

For the filling

1 tablespoon avocado oil any neutral-flavored, high-smoke-point oil, such as vegetable, canola, or peanut oil, will do
1 1/2 pounds ground beef 80 or 85 percent lean
1 medium yellow onion diced
3 cloves garlic minced
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt

For assembly

2 cups red enchilada sauce homemade or store-bought
12 corn tortillas
1 tablespoon avocado oil for brushing the tortillas
2 1/2 cups shredded cheddar cheese about 10 ounces, divided
2 tablespoons chopped chives or cilantro for garnish (optional)

Instructions

Heat the oil in a large skillet over medium-high heat. Add the beef and onion and cook, breaking up the meat, until the beef is browned and the onion is soft, 8 to 10 minutes. Spoon off any excess fat.
Add the garlic, chili powder, cumin, oregano, and salt and cook, stirring, for 1 minute. Remove from the heat.
In a medium bowl, stir together the enchilada sauce and 1 cup of the beef mixture. Divide the sauce mixture in half, one half for each pan.
Set aside 1 1/2 cups of the cheese for the tops.
Spread a few spoonfuls of one half of the sauce mixture over the bottom of a baking pan that fits in your air fryer basket.
Brush the tortillas lightly on both sides with oil, stack them, and wrap the stack in a damp kitchen towel. Microwave for 45 to 60 seconds, until soft and pliable. Keep them wrapped while you work.
Spoon about 3 tablespoons of the beef onto a tortilla, add a heaping tablespoon of the unreserved cheese, and roll it up tightly. Place it seam side down in the pan. Repeat with 5 more tortillas, packing them snugly.
Spoon the rest of the first half of the sauce mixture over the enchiladas, covering them completely, and top with 3/4 cup of the reserved cheese.
Air fry at 375°F for 6 to 8 minutes, until the cheese is melted and browned in spots and the tortilla ends are crisp.
Repeat with the remaining tortillas, filling, sauce, and cheese for the second pan. Garnish with chives or cilantro before serving.

Notes

1. To use store-bought enchilada sauce, you can used the canned red enchilada sauce from the supermarket. I like Las Palmas brand. If you have access to a Trader Joe's, I like to mix their enchilada sauce 50-50 with Las Palmas brand.
2. Store leftovers in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in the air fryer at 375°F for 5 to 7 minutes, or thaw frozen enchiladas overnight in the refrigerator first.
3. To soften the tortillas on the stovetop instead of in the microwave, heat a thin film of oil in a skillet over medium-high heat and warm each tortilla for a few seconds per side, just until pliable. Drain on paper towels before filling.
4. If you make my Easy Enchilada Sauce, freeze whatever you don't use. It keeps for up to 3 months.

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