Air fryer recipe · Mains
Baked Chicken Enchilada Tin
Rolled tortillas filled with spiced chicken and cheese, baked in a small tin.
- 25 minTotal time
- 180°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 260kcal
- 19.9 gprotein
- 19.8 gcarbs
- 11.5 gfat
- 1.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken300 g cooked shredded
- tortilla4
- cheese1 cup grated
- tomato puree3/4 cup
- onion1/2 cup diced
- paprika1 tsp
Method
Season the chicken
Mix the shredded chicken with the diced onion, paprika, a pinch of salt and half the tomato puree until every strand is well coated. A little sauce in the filling keeps the chicken moist so it does not dry out while baking.
Roll the tortillas
Spoon the chicken mix along the centre of each tortilla, add a little grated cheese, then roll up tight. Place them seam side down in a small greased tin so the join is held closed and the rolls do not unravel.
Top the tin
Spoon the rest of the tomato puree over the rolls and cover with the remaining grated cheese. The sauce layer keeps the tortilla tops soft while the cheese above browns into a golden, bubbling crust.
Bake and check
Air fry at 180°C for 25 min until the cheese is bubbling and golden and the filling is piping hot right through. Rest for 3 min before serving. The chicken is done when it is opaque all the way through with no pink at the centre.
