• Leigh

Air Fryer Chicken Tortilla Bake

This recipe is a great way to use up a small amount of left over chicken and those remaining tortillas that have been lingering on your counter. The little casseroles are full of cheesy goodness and make a great simple supper when combined with a salad and perhaps some air-fried zucchini. One of the bakes is plenty for two people, so we usually eat one and reserve the other for another dinner (cooking number two while we eat). I use a 5-inch square casserole dish for the bakes, but a small round cake pan will do. The recipe I make is mild. If you prefer a spicier dish, you can use hot chiles, add some jalapenos, or up the chile powder.



Air Fryer Chicken Tortilla Bake -- Serves 4


2-3 flour tortillas (6-8 inches), cut into smallish squares (about an inch or so)

2-3 cups of chopped, cooked chicken

1 1/2-2 cups of shredded Colby-Jack cheese, divided

1/4 cup of mild green chiles (from a can)

1/4 cup of chopped green onion (or use chopped yellow onion, zapped in the microwave

for 30-60 seconds to soften it)

1/2 cup of chopped cilantro, divided

1 teaspoon of mild chili powder

1/2 teaspoon of cumin

1/2 teaspoon of salt, divided

2 eggs

1 cup of low-fat milk

1 cup of flour

1 teaspoon of baking powder


Coat two small baking dishes or pans (5-6-inches round or square) with non-stick cooking spray. Divide the tortilla pieces between the two dishes. In a bowl, combine the chicken, half the cheese, the chiles, onion, half the cilantro, the chili powder, cumin, and half the salt. Divide the mixture between the two dishes, placing it on top of the tortilla pieces. In the same bowl you used for the filling, whisk together the eggs, milk, flour, baking powder, and remaining salt until everything is blended and smooth (don't whisk too long, though--a minute or two should do it). Divide the egg mixture between the two dishes, pouring it over the filling. Sprinkle on the remaining cheese. Put one dish in the air fryer and cook it for about 15 minutes at 360 degrees. The top should be golden brown and the filling set. Bake the second dish as you did the first. Let the tortilla bakes cool a few minutes. Top each with the remaining cilantro. You can also sprinkle on some chopped tomatoes and dollop the tops with a bit of sour cream, if you like.



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