Air-fryer creamy chipotle chicken enchiladas recipe
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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Shop ingredientsEach serving contains
- Energy
- 2655kJ 633.0kcal
- Fat
- 33g
- Saturates
- 14g
- Salt
- 1.9g
- Sugars
- 11g
of the Reference intake
Carbohydrate 40.6gProtein 40.5gFibre 5.5g
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- 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.
- Mix the passata with the remaining 1 tbsp chipotle paste and 1 garlic clove.
- Fold a third of the passata and 100ml soured cream through the chicken mix. Season to taste with freshly ground black pepper.
- Divide the chicken filling between the tortilla wraps. Fold over the ends, then roll to full encase.
- 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.
- See more Air-fryer recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
