If you’re wondering how to make air fryer enchiladas, you’re in the right place! These vegetarian enchiladas are filled with air fried zucchini, peppers, and onion. Those veggies are then paired with spinach, corn, and spices before being rolled in tortillas, topped with enchilada sauce and cheese, and air fried to perfection.
With the right tortilla and cheese selection, you can have high protein, vegan, or low carb enchiladas. That’s what we in the biz like to call having the whole enchilada.
You’ll find a recipe card below to print and stick on your refrigerator. If you love the recipe, I always appreciate recipe reviews!
How to Make Air Fried Enchiladas (Video)
Ingredient Substitution Tips
You can definitely use this template to make other variations of enchiladas in an air fryer.
You could cook a filling like my ground turkey enchiladas on the stovetop and use your air fryer instead of an oven. Or if you have some leftover Mexican pulled chicken or a rotisserie chicken, you could cook rotisserie chicken enchiladas using this method.
You could also do something like my veggie enchilada casserole to save time. Just add enchilada sauce to the air fried veggies and other ingredients. Then fold in chopped tortillas, top with cheese, and air fry.
Okay, you get the idea. Let me know if you have any questions about the recipe or modifications in the comments at the bottom of this post.
Air Fryer Roasted Veggies
- 1 Tablespoon Olive Oil
- 2 small (8 oz) Zucchini, chopped
- 1 Poblano or Green Bell Pepper, medium diced
- 1/2 large Red Onion, medium diced
- 1 Fresno Chile or Jalapeño Pepper, diced
- 2 handfuls Baby Spinach, roughly chopped
- 2/3 cup (93g) Frozen Roasted Corn
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Ground Cumin
- 8 Tortillas
- 1/2 cup Green Chile Enchilada Sauce (red works fine)
- 4 oz Shredded Cheese
- Toss the zucchini, poblano, red onion, and Fresno chile in the olive oil and air fry for 8-10 minutes at 400ºF until the veggies are slightly browning around the edges.
- While the veggies roast, mix the spinach, corn, and dry spices in a large bowl. Once the veggies are cooked, add them to the bowl and toss together.
- Fill the tortillas with the veggie mixture, tightly roll, and place on a foil-lined air fryer basket or in an air fryer safe baking dish.
- Top with the enchilada sauce and cheese. Air fry for 8-10 minutes at 325ºF until the cheese is melted and the edges of the tortillas are slightly browning.
How to Serve
Garnishing ideas include fat free Greek yogurt or sour cream, fresh cilantro, diced red onion and Fresno chile, salsa macha or hot sauce, avocado salsa or guacamole, and sliced radish. My creamy jalapeño dip and easy refried black beans would also be great with these.
The Air Fryer I Used
I used the bottom rack of an Instant Vortex Pro for air frying. Cook times may vary between different air fryers.
For Oven Roasted Veggie Enchiladas
To make these roasted veggie enchiladas in an oven, roast the veggies on a sheet pan at 450ºF for 10-15 minutes before mixing with the remaining filling ingredients. Fill the tortillas, top with sauce and cheese, and bake in a baking dish for 12-15 minutes at 400ºF.
The nutrition facts were calculated with Mission Carb Balance Flour Tortillas. These add 15g of fiber per enchilada.
If you're using corn tortillas, wrap them in a paper towel and microwave for 30 seconds before filling to prevent cracking when rolling.
For Vegan Enchiladas
To make these vegetarian enchiladas vegan-friendly, simply use a plant-based cheese.
Nutrition Information:Yield: 8 Serving Size: 1 enchilada
Amount Per Serving: Calories: 180Total Fat: 10gCarbohydrates: 26gFiber: 17gProtein: 10g