Air-Fried Chicken Enchilada
by Val CucinaAir-Fried Chicken Enchilada
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Enchiladas are easy snacks or meals to make in an air fryer. You can make it with a variety of meats and vegetables with different sauces. This recipe uses roasted chicken meat, whether fresh or left-over, as stuffing with avocado or roasted chili peppers.
This is a recipe to make just one enchilada but you can easily make 4 enchiladas at the same time in the Val Cucine air fryer basket. Enchiladas can be traced to the times of the Mayan culture in Mexico where corn is used extensively as a major source of nourishment. Chicken enchilada in Mexico has the name “Enchilada Suiza” and is made with green chili sauce with melted cheese on top. For this recipe, we have chosen to use a “QuickBéchamel” sauce, as it is easy to do, lessen the time required in preparation.
For both an after-school snack and a quick delicious meal, air-fried enchilada is a great idea.
Author:Val Cucine
Ingredients
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2 6-inch corn or flour tortillas
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1 heaping cup/120g roasted chicken meat, shredded
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½ cup of fresh corn, shaved & slightly chopped
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½ ripe avocado, sliced
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Shredded Colby, Jack or Parmesan Cheese
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½ small onion, thinly sliced (optional)
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A pinch of cumin powder
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Light vegetable oil for frying
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Mashed potato, (optional)
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Quick Béchamel Sauce
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15g / 1 tablespoon butter
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2 tablespoons flour
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450g / 2 cups milk
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Salt & freshly grated black or white pepper
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Pinch of nutmeg
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½ cup Colby, Jack or Parmesan cheese
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Pinch of cayenne (optional)
Make 2 Tortillas
QUICK BECHAMEL & CHEESE SAUCE - Makes about 2 cups
Directions
Scald the milk in a heavy sauce pan over medium heat. Keep it warm over very low heat;
Melt the butter in a heavy sauce pan over low heat. When it begins to bubble, add the flour and continue whisking to form a golden paste, 3-4 minutes;
Whisk constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, 8-10 minutes;
Add the cheese if you are making a creamy cheese sauce.
MAKING THE ENCHILADAS
Make the “Quick Béchamel Sauce”, when finished place it on the side, keep it slightly warm;
Set “air-fry” function to “A-2”; set timer to “8-10” minutes; set temperature at “325F”; place cooking basket in the middle of the air fryer when cooking; preheat air fryer;
Roast the chicken in an air fryer first (please check the Val Cucine recipes in the instruction booklet). Now shred the roasted chicken to a heaping 1 cup full. Set aside;
Line the air fryer basket with a piece of parchment paper on top of a piece of aluminum foil;
Sauté the shaved corn in some olive oil slightly; and if you do not like raw onion slices, you can cook the sliced onion with the corn. Sprinkle a pinch of cumin over the corn. Do not over-cook the vegetables;
Place a piece of tortilla flat on a plate;
Put a few thin slices of avocado in the middle of the tortilla and then some shredded chicken on top;
Now lay a line of cheese/ Béchamel sauce on top of the chicken;
Then add some sautéed corn and sliced onion (raw onions serve this dish well as the sweetness of the raw onion complement the chicken and the corn;
If you have a little mashed potato on hand it would be a great treat to add to the enchilada, as the starch will bind the stuffing of enchilada together;
Fold the sides of the tortilla into a tube, roll the enchilada over and place it on top of the parchment paper in the basket, folded side on the bottom;
Add the Béchamel sauce over top of the rolled tortilla, sprinkle the shredded cheese over top;
When air frying is complete, remove the enchiladas from the Val Cucine air fryer, plate the enchiladas, add some cilantro & scallion over top if you like;
Serve a short heirloom tomato salad and/or black beans would complete this “chicken enchilada” as a meal.