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.
Ingredients
White Sauce
- 30 g unsalted butter
- 30 g plain flour
- 300 ml chicken stock
- ⅓ cup jalapeños (diced)
- 100 ml sour cream
- ⅓ tsp cumin
- ¼ tsp freshly ground black pepper
- ½ tsp salt
Chicken Filling
- 250 g shredded chicken
- 100 g sweetcorn
- 4 spring onions (chopped)
- 80 g grated cheddar
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 4 flour or corn tortillas
- 50 g grated mozzarella (for the top of the enchiladas)
Instructions
Preparing 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 keep lumps from forming. 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.
Preparing Chicken Filling and Rolling 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.
Notes
- 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.