CHICKEN ENCHILADA MEATBALLS
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
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
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