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Chicken Enchilada Meatballs

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Chicken Enchilada Meatballs
  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 4
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This Mexican-inspired variation on our classic favorite meatballs is a foolproof appetizer that we’ll be serving all year long.
Updated Aug 12, 2016

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
Make With
Make With
Old El Paso

Steps

  • 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

380 Calories, 19g Total Fat, 23g Protein, 29g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
170
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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