In a medium bowl, mix together cream cheese, 4 ounces of the shredded cheese, and Buffalo sauce. After mixing, fold in diced chicken.
Step 2
Pour 1/2 can of enchilada sauce into each basket.
Step 3
Lay out 8 tortillas, then divide 4 ounces of the cream cheese between the 8 tortillas (roughly 3 tablespoons for each). Roll one at a time, then place snugly in the Zone 1 basket. Repeat this step with the remaining tortillas and cream cheese, placing the rolled tortillas in the Zone 2 Basket. Top both baskets of rolled tortillas with the remaining can of enchilada sauce.
Step 4
Insert both baskets in unit. Select Zone 1, select AIRFRY, set temperature to 375°F, and set time to 20 minutes. Select MATCH COOK to match Zone 2 settings with Zone 1. Press center of dial to begin cooking.
Step 5
When the time reaches 5 minutes, press center of dial to pause cooking. Remove baskets from unit and sprinkle the enchiladas with the remaining shredded cheese. Reinsert baskets and press center of dial to resume cooking.
Step 6
When cooking is complete, remove enchiladas from baskets, sprinkle with chopped scallions, and serve.
Lay out 8 tortillas, then divide 4 ounces of the cream cheese between the 8 tortillas (roughly 3 tablespoons for each). Roll one at a time, then place snugly in the Zone 1 basket. Repeat this step with the remaining tortillas and cream cheese, placing the rolled tortillas in the Zone 2 Basket. Top both baskets of rolled tortillas with the remaining can of enchilada sauce.
Insert both baskets in unit. Select Zone 1, select AIRFRY, set temperature to 375°F, and set time to 20 minutes. Select MATCH COOK to match Zone 2 settings with Zone 1. Press center of dial to begin cooking.
When the time reaches 5 minutes, press center of dial to pause cooking. Remove baskets from unit and sprinkle the enchiladas with the remaining shredded cheese. Reinsert baskets and press center of dial to resume cooking.
