You’ll Need
For the Chicken
600g chicken thigh fillets, diced
1 tbsp olive oil
2 tsp fajita seasoning
1 tsp smoked paprika
1 tsp garlic granules
1 tsp onion granules
1 tsp sea salt
½ tsp black pepper
For the Enchilada Pots
4 medium flour tortillas, cut into strips
300ml enchilada sauce
150g sweetcorn
1 red pepper, diced
1 small red onion, finely diced
Cheese Topping
150g grated mature cheddar
100g grated mozzarella
To Finish
Fresh coriander, chopped
Sour cream
Optional but Dangerous
Pickled jalapeños
Sliced avocado
Crushed tortilla chips
Chipotle mayo
Lime wedges
Method
Preheat your air fryer to 190°C.
Toss the chicken with the olive oil, fajita seasoning, smoked paprika, garlic granules, onion granules, salt and black pepper.
Place the chicken, diced pepper and onion into a foil tray or heatproof dish.
Air fry for 10–12 minutes, stirring halfway through, until the chicken is lightly browned and cooked through.
Stir in the sweetcorn and enchilada sauce.
Fold the tortilla strips through the mixture until evenly coated.
Divide the mixture between four oven-safe ramekins or leave it in one larger baking dish.
Scatter the cheddar and mozzarella evenly over the top.
Return to the air fryer and cook at 180°C for 8–10 minutes, until the cheese is bubbling, golden and the sauce is gently simmering around the edges.
Finish with chopped fresh coriander and a spoonful of sour cream.
Serve immediately with lime wedges and any optional toppings.