These air-fryer enchiladas are not only quick and easy but a perfect dinner for Taco Tuesday or any day of the week. Use rotisserie chicken for a quick source of cooked chicken. Dinner will be on the table in less than half an hour.

Ingredients

• 2 cups shredded cooked chicken
• 1-1/4 cups shredded monterey jack cheese or pepper jack cheese, divided
• 1-1/4 cups shredded sharp cheddar cheese, divided
• 1/2 cup hominy or whole kernel corn, rinsed and drained
• 1/2 cup canned black beans, rinsed and drained
• 1 can (4 ounces) chopped green chiles
• 1 tablespoon chili seasoning mix
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 flour tortillas (6 inches), warmed
• 1 cup enchilada sauce
• optional toppings: sour cream, guacamole, salsa and limes

Directions

1. Do not preheat air fryer. In a large bowl, combine chicken, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, hominy, beans, chiles and seasonings. Line air-fryer basket with foil letting ends extend up side; grease foil. Place 1/4 cup chicken mixture off center on each tortilla; roll up. In batches of 3, place seam side down in air fryer. Top with about 1 tablespoon each enchilada sauce, Monterey Jack cheese and cheddar cheese.
2. Cook at 350°, until heated through and cheeses are melted, 10-12 minutes. Repeat with remaining ingredients. Serve with toppings as desired.