Air-fryer creamy chipotle chicken enchiladas recipe

Air-fryer creamy chipotle chicken enchiladas

Created by The Tesco Recipes team

Did you know you can make enchiladas in your air-fryer? Filled with chipotle-spiced chicken and melted Cheddar, these easy wraps require just 15 minutes hands on time (then let the air-fryer work its magic!)

See method
  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 633 calories / serving

    Ingredients

    • 600g boneless, skinless chicken thighs, excess fat discarded and cut into 1cm slices
    • 3 tbsp chipotle paste
    • 2 large garlic cloves, finely crushed​
    • 1 red onion, thinly sliced​
    • 1 red pepper, thinly sliced​
    • 1 green pepper, thinly sliced
    • 200ml passata
    • 150ml soured cream
    • 4 x large flour tortilla wraps
    • 80g mature Cheddar, coarsely grated
    • 1 red chilli, thinly sliced
    • 10g fresh coriander, finely chopped

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    Each serving contains

    Energy
    2655kJ 633.0kcal
    32%
    Fat
    33g
    high47%
    Saturates
    14g
    high72%
    Salt
    1.9g
    high31%
    Sugars
    11g
    low12%

    of the Reference intake

    Carbohydrate 40.6gProtein 40.5gFibre 5.5g

    Method

    1. Toss the chicken in 2 tbsp chipotle paste and 1 clove garlic. Tip into the air-fryer and cook at 200°C for 20 mins, tossing every 5 mins. Add the onion and peppers to the chicken, stir to combine, then cook for a further 10 mins until the vegetables have softened and the chicken is cooked throughout.
    2. Mix the passata with the remaining 1 tbsp chipotle paste and 1 garlic clove.
    3. Fold a third of the passata and 100ml soured cream through the chicken mix. Season to taste with freshly ground black pepper.
    4. Divide the chicken filling between the tortilla wraps. Fold over the ends, then roll to full encase.
    5. Place the tortilla wraps, seam-side down, in a row in the air-fryer and spoon the passata over the top. Sprinkle with the Cheddar and chilli. Cook at 200°C for 5 mins until the cheese has melted and serve topped with teaspoons of the remaining soured cream and a sprinkle of coriander.

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