01 -
Butterfly each chicken breast by slicing horizontally through the center to create four thinner pieces. If pieces exceed 1/4 inch thickness, flatten using a rolling pin or meat tenderizer.
02 -
Drizzle olive oil over chicken pieces and evenly coat all sides with taco seasoning, rubbing gently to adhere.
03 -
Lightly spray a 5-quart air fryer basket with olive oil cooking spray to prevent sticking. No preheating is necessary for the air fryer.
04 -
Place chicken in air fryer and cook at 370°F for 6 minutes. Flip pieces and cook an additional 6 minutes until internal temperature reaches 165°F.
05 -
Remove chicken from air fryer, let rest on a cutting board for a few minutes, then slice into strips.
06 -
Line the air fryer basket bottom and halfway up the sides with nonstick aluminum foil or spray foil with nonstick spray.
07 -
Spread approximately 2 tablespoons of enchilada sauce on each tortilla. Layer center with sliced chicken, black beans if using, and 1/2 cup shredded cheese per tortilla. Roll tortillas and arrange snugly side by side in prepared basket.
08 -
Pour remaining enchilada sauce evenly over rolled tortillas and sprinkle remaining shredded cheese on top.
09 -
Cook in the air fryer at 350°F for approximately 10 minutes, monitoring closely to avoid burning.
10 -
Remove enchiladas and serve with optional toppings such as sliced tomatoes, sour cream, avocado, guacamole, or cilantro as desired.