Air Fryer Chicken Enchiladas with White Sauce

These creamy and delicious Air Fryer Chicken Enchiladas with White Sauce checks all the right boxes for a quick weeknight dinner. They are simple, comforting, and just a little bit different from the usual. You can pull the whole thing together in about 30 minutes, right in your air fryer. No need to turn on the oven, and cleanup is easy.

If you’ve tried the usual enchiladas with red sauce, this one is a bit different—it uses a creamy white sauce that’s cozy and has a slight tang, but still feels light.

This creamy air fryer chicken enchiladas recipe is perfect when you want something filling but still easy. You can use leftover chicken or turkey meat, rotisserie, or even ground turkey. It’s easy to change up—use beans instead of meat, switch to corn tortillas, or use whatever cheese you have on hand. Also, it is a perfect dish to prepare ahead of time.

The sauce comes together on the stove with just a few basic ingredients. Once everything’s rolled up, the air fryer does the rest. It’s a handy meal to keep in your regular dinner plans, especially on busy nights when you want something homemade.

Ingredients You’ll Need

Chicken Filling

• Shredded chicken – You can use shredded chicken (rotisserie, air-fried, or poached) or ground turkey/beans for variety.

• Tortilla wraps – Both flour and corn tortillas work well. Warm them slightly for a few seconds to make them more flexible and easier to roll.

• Sweetcorn – They add color, texture, and sweetness to the filling. You can use frozen, canned, or fresh sweetcorn.

• Cheddar – I prefer using cheddar, but any cheese you have on hand—or a mix of your favorites—will work just as well.

Ingredients for White Sauce

• Chicken stock /broth – I prefer using homemade Easy Chicken Stock (Bone Broth) for the white enchilada sauce. You can also use a good quality low sodium store-bought broth.

• Butter – Use good quality unsalted butter. To make the white sauce, make sure it is totally melted before adding the flour. 

• Jalapeños – I use pickled jalapeños for their mildly sweet flavor but you can also use green chilies if you want extra spicy.

• Mozzarella – You can use any type of stringy cheese you have in hand, such as Kasar cheese, Cheddar, Gruyère, Pepper Jack, or Monterey Jack cheese, as a topping to spread over the white sauce.

How to Make Air Fryer Chicken Enchiladas with White Sauce

Prepare the White Sauce

In a medium-sized saucepan, melt the unsalted butter over medium heat. Once the butter has melted, add the all-purpose flour and whisk continuously for about a minute to create a roux. 

Cook briefly, then slowly start pouring in the chicken broth while whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens. Stir in the diced jalapeños, and season with cumin, salt, and pepper.

Remove from the heat, cool slightly, and then stir in the sour cream. Whisk until the sour cream is incorporated and the sauce is smooth and creamy. Set it aside while preparing the chicken filling.

Prepare the Chicken Filling and Roll Enchiladas

Mix together cooked and shredded chicken with sliced green onions, sweetcorn, ¼ of the creamy white sauce, and grated cheese along with salt, and freshly ground black pepper in a large bowl.

Spread a generous spoonful of white sauce on the bottom of a baking dish that would fit into your air fryer basket. This step is necessary to prevent the tortillas from sticking to the dish.

Soften the tortillas (microwave 30 sec wrapped in damp towel) to prevent them from cracking. Take a tortilla and spoon a generous amount of the chicken filling onto the center.

Roll it up tightly and place it seam-side down in your prepared dish for air-fryer. Repeat with the remaining tortillas and pour remaining sauce on top, sprinkle grated mozzarella on top.

Place the dish in air fryer basket and cook the enchiladas at 356 °F (180 ℃) for 12–15 minutes until cheese melts and tortillas crisp.

Expert Tips From the Chef

• Rotisserie chicken, leftover roasted chicken, or even cooked ground chicken works great. This cuts down prep time and makes things easier on busy days.

• Warm the tortillas before filling. A few seconds in the microwave or on a skillet helps make them more flexible and easier to roll without tearing.

• Don’t overfill the tortillas. Too much filling can make them hard to roll and more likely to fall apart. A small handful of filling per tortilla usually works best.

• Pour a generous amount of white sauce over the rolled enchiladas, making sure to cover them completely. 

• Top with sliced green onions, chopped cilantro, avocado, sour cream, or a squeeze of lime right before serving for extra flavor and freshness.

Serving Suggestions

1. Fresh Toppings
Add fresh toppings just before serving to brighten things up. Try chopped cilantro, green onions, diced avocado, or a spoonful of sour cream. A little squeeze of lime adds a nice touch too.

2. Side of Rice or Beans
Serve with Mexican-style rice, white rice with lime and cilantro, or a side of refried or black beans. These pair well and help make it a more filling meal.

3. Light Salad
Balance the richness of the enchiladas with a crisp salad. Something simple like Rocket and Parmesan Salad works great.

4. Chips and Salsa
Put out a bowl of tortilla chips with fresh salsa or guacamole for a casual, shareable side. It adds some crunch and is always a crowd-pleaser.

5. Pickled Veggies
Pickled red onions, jalapeños, or Creamy Fish Taco Slaw can cut through the creamy sauce and add a little zing.

6. Grilled or Roasted Veggies
Air Fryer Roasted Zucchini is a nice, simple side that don’t take much effort.

Storage and Reheating Instructions

Storage

You can store cooled enchiladas in airtight container for up to 5 days when refrigerated. To freeze, wrap individual portions or the whole tray tightly in cling film or use a freezer-safe container. You can also separate layers with parchment paper to prevent sticking. They’ll keep in the freezer for up to 3 months. If you know you’ll freeze them, slightly undercook them so they don’t dry out when reheated.

Reheating

• Air Fryer: Preheat to 350°F (175°C). Cover enchiladas loosely with foil and heat for about 6–8 minutes, or until warmed through.

• Oven: Bake at 350°F (175°C) for 15–20 minutes, covered, then uncover for the last few minutes if you want the top a bit crispier.

• Microwave: Place on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until hot.

Quick Tip: Add a small splash of water or a spoonful of extra sauce before reheating to keep things from drying out.

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