Chicken Enchilada Meatballs Recipes

CHICKEN ENCHILADA MEATBALLS

Chicken Enchilada Meatballs image

This Mexican-inspired variation on our classic favorite meatballs is a foolproof appetizer that we'll be serving all year long.

Categories Entree

Time 2h20m

Yield 4

Number Of Ingredients 5

Ingredients

1 package Old El Paso™ original taco seasoning mix
1 lb ground chicken
1 cup panko breadcrumbs
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 cup cheddar cheese, grated

Steps:

In a bowl, season ground chicken with Old El Paso™ taco seasoning mix.
Incorporate the breadcrumbs and combine everything well by stirring with a spoon or mixing with your fingers.
With your hands, form 1 inch meatballs and place on a greased baking sheet.
Broil meatballs in the oven until browned for about 5 to 8 minutes. Oven rack should be about 6 inches away from the broiler. Turn meatballs halfway through.
Transfer meatballs to a slow cooker.
Pour enchilada sauce over meatballs and make sure they all get coated.
Cover and cook on medium-low for 2 hours until meatballs are cooked through and have soaked some of the enchilada sauce.
Serve with the enchilada sauce left in the slow cooker and cover with cheese.

Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 95 mg, Fat 2, Fiber 0 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 2 g, TransFat 0 g

ENCHILADA MEATBALLS

Enchilada Meatballs image

These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this.

Provided by Shelley

Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes

Yield 6

Number Of Ingredients 6

Ingredients

2 cups crumbled cornbread
1 (10 ounce) can enchilada sauce, divided
½ teaspoon salt
1 ½ pounds ground beef chuck
1 (10 ounce) can tomato sauce
1 cup shredded Mexican cheese blend, divided

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 15.4 g, Cholesterol 100.2 mg, Fat 28.1 g, Fiber 1.9 g, Protein 21.2 g, SaturatedFat 14 g, Sodium 811.6 mg, Sugar 3.4 g

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