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–+ servings
air fryer green chili chicken enchiladas

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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Gluten-free, Main Course
Cuisine Mexican
Servings 6 servings
Calories 569 kcal

Equipment

Ingredients
  

  • 18 small corn tortillas or flour, taco-size
  • 3 cups shredded chicken rotisserie chicken or similar, about 1½ pounds
  • 2 cups shredded Monterey jack cheese or Mexican blend, pepper jack, or cheddar
  • 8 ounces cream cheese softened
  • 4 ounces hatch green chili drained
  • 18 ounces green enchilada sauce
  • fresh cilantro snipped
  • green onions chopped
  • sour cream

Instructions
 

  • Combine chicken, cream cheese, half of the shredded cheese, and green chilies in a large mixing bowl. Mix well.
  • Add a thin layer of enchilada sauce to the bottom of a shallow pan that fits in your air fryer basket.
  • 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.
  • Scoop 2 tablespoons of chicken mix in the center of one side of a tortilla. Roll the tortilla around the filling and place seam side down in the sauce in the pan.
  • Once the pan is full, pour green enchiladas sauce over the centers and sprinkle with cheese. Divide sauce and cheese evenly among all the batches. (If you want the enchiladas to be crispy, don't add the sauce, just the cheese.)
  • Air fry at 400° for 6-8 minutes until the enchilada ends are crispy and the cheese is melted.
  • Let cool for a few minutes, then transfer to plates or a serving platter.
  • Top with fresh cilantro, chopped green onions, sour cream, or your favorite Mexican toppings.

Notes

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.

Nutrition

Serving: 3enchiladas | Calories: 569kcal | Carbohydrates: 46g | Protein: 34g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 120mg | Sodium: 1253mg | Potassium: 405mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1381IU | Vitamin C: 8mg | Calcium: 304mg | Iron: 3mg
Keyword cheese, chicken, cream cheese, enchiladas, salsa, tortillas
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