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Chicken Enchilada Meatballs

  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 4

This Mexican-inspired variation on our classic favorite meatballs is a foolproof appetizer that we’ll be serving all year long. ...MORE+ LESS-

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

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  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
1050mg
44%
Potassium
430mg
12%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
2g
Protein
23g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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