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