Grammy's Kitchen · Enchiladas · Air Fryer Chicken Enchiladas
One of 122 enchiladas recipes we measured
7 cooks on www.thecountrycook.net rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 0% |
| protein add | 100% | 100% |
| aromatics | 0% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 19% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3600 g | 2 boneless, skinless chicken breasts |
| 14 g | 1 Tablespoon olive oil |
| 28 g | 1 ounce packet taco seasoning |
| 5 flour tortillas ((soft taco size)) | |
| 425 g | 15 ounce can black beans, (drained (optional)) |
| 794 g | 28 ounce can red enchilada sauce |
| 226 g | 2 cups shredded Colby Jack cheese, (divided use (1 cup to be used for the filling and 1 cup will be used for the topping) ) |
| Optional toppings: sliced tomatoes, sour cream, avocado, guacamole, cilantro |
Method: 12 steps, published by www.thecountrycook.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These were so good! I used nonstick foil and poked holes in it to help a bit with air flow. My wife and kiddos loved them!” — a cook, 5.0★
“How exactly do you remove the foil (filled with enchiladas) out of the (hot) air fryer?” — a cook, 5.0★