ENCHILADA NIBBLES

Enchilada Nibbles image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 11

1 1/2 cup(s) crumbled cornbread
1 1/4 cup(s) Mexican blend shredded cheese
1/4 cup(s) fresh chopped cilantro, optional
1/4 cup(s) finely chopped onion
1 package(s) (1.25 oz.) taco seasoning
1 teaspoon(s) garlic powder with parsley
1 large egg
1 1/2 pound(s) ground chicken, beef or pork or combination of each
10 ounce(s) can enchilada sauce, you choose the heat
8 ounce(s) can tomato sauce
NOTE: - shrimp can be used instead of meat, diced up

Steps:

Heat oven to 350^. Line a shallow baking pan (with sides) with foil and coat with cooking spray; set aside.
Combine 3/4 cup of the cheese, cornbread crumbs, cilantro, onion, 1/2 cup enchilada sauce, taco seasoning mix, garlic powder, and egg. Mix well.
Add meat of choice, mixing with hands just until blended, do not overmix. Shape into small balls with a tablespoon or small cookie scoop.
Place on prepared baking pan. Bake uncovered for 20 minutes or till done, slightly browned.
In a small saucepan, heat together the tomato sauce and remaining enchilada sauce.
Place meatballs in chafing dish. Pour sauce over, stir gently to coat and top with remaining cheese. Keep warm over low heat. Or serve sauce on the side and just sprinkle cheese on meatballs or omit the cheese. Serve with wooden picks. Can be made ahead and refrigerated, if desired.