Dinner, Kid-Friendly, Lunch

Buffalo Chicken Enchiladas

  • Prep 15 mins
  • Total 35 mins
  • Easy
  • Serves 8

Perfect weeknight meal.


  • Contains Milk/Dairy

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


  • Medium Bowl
  • 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.

  • 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.