Easy Low Carb Air Fryer Green Enchilada Pie
5.4g
Net Carbs
34.0g
Protein
22.0g
Fat
10.5g
Fiber
365
Calories
Cooking tip: These individual enchilada pies cook up beautifully in an air fryer if you have just one or two to cook at a time. If you want to cook all four at once, a convection oven at 375°F works wonderfully. Or you can increase the oven temperature to 400°F for a conventional oven to cook all at once.
Ingredients:
- 3 sec sprays canola oil cooking spray ACH Store Brands
- 1 cup green tomatillo salsa FNDDS
- 1/2 cup fresh scallions, tops & bulb, chopped USDA
- 2 1/4 cups fresh cilantro FNDDS
- 1/2 cup sour cream FNDDS
- 4 ounces monterey jack cheese FNDDS
- 12 ounces rotisserie chicken, skin removed FNDDS
- 1/4 teaspoon black pepper, ground USDA
- 1/2 cup canned green chile peppers, diced Rosarita
- 1/2 teaspoon table salt USDA
- 5 tortillas zero net carb tortillas, original Mission
Directions:
- Prepare 4, 8-ounce ramekins with a spray of cooking oil.
- In a blender, pulse together 2 cups cilantro, salsa verde (green tomatillo salsa), sour cream, drained green chilies, salt and pepper until mixed. Then puree on high until fully combined. Layer 1 tablespoon green sauce in the bottom of each ramekin.
- In a medium bowl, fold together remaining green sauce, shredded chicken, 2-ounces shredded cheese, and 6 tablespoons chopped scallions until evenly coated and combined.
- Cut tortillas into quarters. Place one quarter tortilla over the green sauce in the bottom of each ramekin. Layer ¼ cup chicken mixture, then another quarter of a tortilla, and repeat for three layers of chicken in each ramekin. Top each ramekin with two tortilla quarters, then each with 1/2-ounce shredded Monterey jack cheese. Cover each ramekin with lightly oiled foil (oiled side down).
- Heat air fryer to 375°F.
- Cook enchilada pies for 20 minutes covered, then remove foil and cook until top is browned and internal temperature registers 165°F, another 5 minutes. Garnish each enchilada pie with ½ tablespoon sliced scallions and 1 tablespoon chopped cilantro and serve while warm. One enchilada pie as described is one serving.
