Sauté the chicken: Add 1/2 tbsp olive oil to a cast iron skillet and wait for it to heat up for a few seconds. Add 1 oz chopped onions and 1/2 tbsp minced garlic and sweat for 1 minute. Continue to add 18 oz chicken, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp brown sugar, 1/2 tsp black pepper, and 1/2 tsp salt. Stir constantly for 2 minutes.

Cook the chicken in broth: Add 2 tsp all-purpose flour and stir to coat the chicken evenly. Add 3/4 cup unsalted chicken broth and 1/2 cup tomato sauce to the pan. Gently stir to combine and bring to a boil. Once boiling, reduce the heat to low and cook for 10 minutes, uncovered.

Shred the chicken: Once the chicken is tender, turn off the heat and keep it in the skillet while you use two forks to shred the chicken, allowing the chicken to soak up the broth.

Roll the enchiladas: Before you start, Preheat the air fryer at 390°F for 5 minutes. While you wait, place a corn tortilla on a plate. Scoop 1/8 of the shredded chicken and place it on top of the tortilla. Roll it fairly tightly and put it in the baking dish. Repeat with the remaining shredded chicken and tortillas. (Since our baking dishes are quite small, we divided the enchiladas into 2 baking dishes and had to overlap the enchiladas a little.)

Bake the enchiladas: Spread the remaining 1/2 cup tomato sauce evenly over the enchiladas. Finally, sprinkle 2 oz shredded mozzarella and 2.5 oz shredded cheddar cheese on top. Put the baking dish into the air fryer and bake for 4 minutes. Once the first dish has finished baking, repeat with the second baking dish.

Garnish and serve: Sprinkle 2 tbsp chopped scallions and 0.5 oz sliced jalapeño pepper over the top of the enchiladas. Serve immediately to enjoy it at its best quality.