Chicken Enchilada Meatballs
This Mexican-inspired variation on our classic favorite meatballs is a foolproof appetizer that we’ll be serving all year long.
Ingredient
- 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
Direction
- 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.


