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Chicken Enchilada Meatballs
Chicken Enchilada Meatballs
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Prep Time:
20 minutes
Total Time:
2 hours 20 minutes
Year-round crowd-pleasing Mexican meatball appetizer.
Ingredients:
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 lb ground chicken
  • 1 cup panko breadcrumbs
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 cup cheddar cheese, grated
Instructions:
  • Season ground chicken with aromatic Old El Paso™ taco seasoning mix in a bowl.
  • Mix in the breadcrumbs thoroughly by gently stirring with a spoon or using your fingers until well combined.
  • Shape the meat mixture into 1-inch balls and arrange them on a prepared baking sheet.
  • Place meatballs in the oven on the top rack about 6 inches away from the broiler and broil until golden brown, flipping halfway through, for 5 to 8 minutes.
  • Place the meatballs into the slow cooker.
  • Coat the meatballs generously with the enchilada sauce.
  • Simmer uncovered for 2 hours on medium-low heat until the meatballs are fully cooked and absorb the flavorful enchilada sauce.
  • Drizzle the remaining enchilada sauce from the slow cooker over the dish and generously sprinkle with cheese.

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