Homemade Chicken Enchiladas
Spritz 6 corn tortillas with oil of your choice and line the basket of the NF Air Fry Oven with the tortillas, overlapping them as little as possible. Air Fry on 425°F/220°C for 3-5 minutes or until lightly brown in areas and pliable. Repeat with remaining 6 corn tortillas.
Add 2-3 Tbsp of filling to each corn tortilla, roll and place in pairs on non-stick tray. I used a homemade Mexican Shredded Chicken that is linked below and in the post.
Spoon about ⅓ cup of enchilada sauce over the tops of each pair. I used a homemade enchilada sauce and the link is below and in the post.
Slide the tray in the oven and bake at 325°F/160°C for 20 minutes. Add about ¼ cup of Mexican Shredded Cheese to the top of each pair and return to the oven. Broil on high for 2-3 minutes or until the cheese is melted and bubbly.
Top with your favorite toppings and Enjoy!
Serving: 2enchiladas | Calories: 331kcal | Carbohydrates: 34g | Protein: 24g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 1233mg | Potassium: 121mg | Fiber: 5g | Sugar: 6g | Vitamin A: 718IU | Vitamin C: 2mg | Calcium: 227mg | Iron: 1mg