Direction

1. In a bowl, season ground chicken with Old El Paso™ taco seasoning mix.
2. Incorporate the breadcrumbs and combine everything well by stirring with a spoon or mixing with your fingers.
3. With your hands, form 1 inch meatballs and place on a greased baking sheet.
4. 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.
5. Transfer meatballs to a slow cooker.
6. Pour enchilada sauce over meatballs and make sure they all get coated.
7. Cover and cook on medium-low for 2 hours until meatballs are cooked through and have soaked some of the enchilada sauce.
8. Serve with the enchilada sauce left in the slow cooker and cover with cheese.