Dinner, Kid-Friendly, Lunch
Buffalo Chicken Enchiladas
Perfect weeknight meal.
Compatible with
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
- 1 package (8 ounces) 1 package (8 ounces) cream cheese, softened
- 8 ounces shredded Mexican blend cheese
- 2 tablespoons prepared Buffalo sauce
- 9 ounces pre-cooked carved chicken breast, diced
- 2 cans (10 ounces each) enchilada sauce
- 16 5-inch corn tortillas
- 1/4 cup sliced scallions
Utensils
- Medium Bowl
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Step 1
In a medium bowl, mix together cream cheese, 4 ounces of the shredded cheese, and Buffalo sauce. After mixing, fold in diced chicken.
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Step 2
Pour 1/2 can of enchilada sauce into each basket.
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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.
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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.
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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.
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Step 6
When cooking is complete, remove enchiladas from baskets, sprinkle with chopped scallions, and serve.