Green Chili Chicken Enchiladas in the Air Fryer

Green Chili Chicken Enchiladas make an easy dinner with rotisserie chicken, cream cheese, green sauce, and a little hatch green chili flavor. The verde salsa keeps them creamy, cheesy, and full of Mexican flavor without making the night complicated. You'll get a healthy-ish, authentic-feeling meal that works for busy weeknights. Save this so enchilada night is ready when dinner needs to be simple.

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Why this is the best Green Chili Chicken Enchiladas in the Air Fryer recipe

It's a simple recipe. These easy green chili chicken enchiladas use basic ingredients like cooked chicken, tortillas, cheese, green chiles, and green enchilada sauce, so everything is easy to find at your local grocery store.

It's very easy. All you have to do is mix the chicken filling, roll it into tortillas, place them in a baking dish, cover everything with green enchilada sauce and cheese, and air fry until hot and bubbly.

It tastes amazing! The tender chicken, mild green chiles, creamy filling, soft tortillas, and melted cheese come together for a cozy, flavorful dinner that tastes like it took much more work than it did. It might just be your new favorite enchilada recipe!

It's great for busy weeknights, family dinners, potlucks, and casual get-togethers. These green chili chicken enchiladas are filling, cheesy, and easy to serve, so they are always a dinner everyone gets excited about.

Air fryer enchiladas can easily be gluten-free. This recipe is entirely gluten-free if you use corn tortillas for your enchiladas. As always, check all the labels on your ingredients to ensure they are safe for you to eat.

What you'll need to make Green Chile Chicken Enchiladas in the Air Fryer

Equipment

• Chicken shredder - I use my chicken shredder almost every day. It's so convenient and makes a job I used to hate so simple, quick, and easy.
• 8x8 inch baking pan or whatever pan that will fit in your air fryer basket
• Air fryer - Obviously, it's an air fryer recipe, so you need an air fryer. You can also bake it in your oven, but it may take a little longer.
• Scoop set Medium scoop only

Ingredients

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Taco-size tortillas - I personally prefer flour, but if you are gluten-free, you will want to use corn tortillas instead. Corn tortillas aren't as pliable as flour, so you'll need to soften them before you make your tacos. See the note in the recipe below. In any case, you will want the smallest tortillas, not the fajita size which is too big.
• Shredded chicken - I used rotisserie chicken, below, but freshly cooked chicken breasts or chicken thighs or or even canned chicken would be fine. Canned chicken is a lot finer shred than what you would shred yourself, so there will be less bite in your enchiladas, but they will still taste good. I sometimes cook my own chicken breast and use this chicken shredder. I love that thing!
• Shredded cheddar cheese - I love extra sharp Wisconsin cheddar, but use whatever you like. You could even use a different shredded cheese like pepper jack or colby jack if you prefer, or a Mexican cheese blend, so long as it's a melty cheese.
• Cream cheese - Feel free to use regular or low fat.
• Hatch green chilies - If you can't find hatch green chilies, use the regular diced green chilies. They will taste fine.
• Green chile enchilada sauce - This has a tangy and bright flavor. I would normally tell you that you should make your own sauce for red enchiladas, but it's hard to find ingredients (like tomatillos) to make green enchilada sauce in most grocery stores.
• Fresh cilantro, diced avocado, chopped green onions - Any or all of these make delicious additions either inside or on top of your green chili chicken enchiladas.

How to make easy green chili chicken enchiladas

1. Stir together the chicken, cream cheese, half of the shredded cheese, and green chilies in a large mixing bowl. Mix well.
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2. Add a thin layer of enchilada sauce to the bottom of a shallow pan that fits in your air fryer basket.
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3. If using corn tortillas, soften the stack of tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds. This step is to prevent splitting and is not necessary with flour tortillas.
4. Scoop 2 tablespoons of chicken mix in the center of one side of a tortilla. Roll the tortilla around the filling and place it seam-side down in the sauce in the bottom of the pan.
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5. Once the pan is full, pour green enchiladas sauce over the centers and sprinkle with cheese. Divide the remaining sauce and remaining cheese evenly among all the batches. (If you want the enchiladas to be crispy, don't add the sauce, just the cheese.)
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6. Air fry at 400° for 6-8 minutes until the enchilada ends are crispy and the cheese is melted.
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7. Let cool for a few minutes, then transfer to plates or a serving platter.
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8. Top with fresh cilantro, chopped green onions, sour cream, or your favorite Mexican toppings.
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Substitutions & variations

You could make these green chicken enchiladas into burritos really easily. Just use a larger tortilla, spread about a half cup of chicken mixture down the center, top it with diced cucumbers, diced avocado, and shredded lettuce (and some rice, if you want), and then roll it up.

I used shredded rotisserie chicken in this recipe, which is salted. If you use plain (unsalted) shredded chicken, you may want to salt your shredded chicken. I recommend mixing up the chicken filling and then salting it to taste before assembling the enchiladas.

One large rotisserie chicken yields between one and two pounds of meat, making it perfect for this recipe.

You can use shredded rotisserie chicken, leftover baked chicken, canned chicken, or even cooked turkey in these easy green chili chicken enchiladas.

You could turn these into shrimp tacos. Just replace the chicken with an equal amount of fully cooked shrimp, toss in the sauce, and stuff in the tortillas. The cook time is the same as it is mostly just to crisp the tortillas and melt the cheese.

Flour tortillas make the enchiladas soft and easy to roll, but corn tortillas can also be used if you prefer their flavor or need a gluten-free option. If using corn tortillas, warm them first so they do not crack when rolling.

For the sauce, green enchilada sauce keeps the recipe mild and tangy, but you can use salsa verde or green chile sauce for a slightly brighter flavor. If you want more heat, add diced jalapeños, pepper jack cheese, or hot green chiles to the filling. For a creamier version, mix a little sour cream or cream cheese into the chicken mixture before rolling the enchiladas.

You can also add black beans, refried beans, corn, sautéed onions, or diced bell peppers to stretch the filling and add more texture. Monterey Jack, cheddar, Mexican blend, or pepper jack cheese all work well, depending on how mild or spicy you want the dish.

Top the baked enchiladas with cilantro, green onions, avocado or guac, diced tomatoes, sour cream, or extra salsa before serving.

Storing leftovers

Store leftover air fryer chicken enchiladas in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave, or cover the baking dish with foil and warm them in the oven until heated through.

You can also freeze enchiladas for up to 3 months (wrapped tightly with plastic wrap and foil), then thaw overnight in the refrigerator before reheating in a 350ºF oven.

Check out more delicious Mexican recipes

• Buffalo Chicken Enchiladas
• Cheese and Onion Enchiladas
• BBQ Chicken Enchiladas
• Quick & Easy Cheesy Chicken Enchiladas
• Creamy White Chicken Enchiladas with Cream of Chicken Soup
• Mexican Layered Chicken Casserole
• Mexican Chicken and Rice Casserole
• Mexican Black Bean, Corn, & Avocado Salsa
• Mexican Rice and Beans

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