Enchilada Meatball Casserole Recipes

CHICKEN ENCHILADA MEATBALLS

Chicken Enchilada Meatballs image

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

Categories Entree

Time 2h20m

Yield 4

Number Of Ingredients 5

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:

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.

Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 95 mg, Fat 2, Fiber 0 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 2 g, TransFat 0 g

POTLUCK ENCHILADA MEATBALLS

Potluck Enchilada Meatballs image

This is a twist on the ordinary potluck meatballs. It's easy, inexpensive and a hit at any occasion I serve them. -Terina, Lewis, Decatur, Illinois

Provided by Taste of Home

Categories Appetizers

Time 4h

Yield 6 dozen.

Number Of Ingredients 8

Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
2 envelopes reduced-sodium taco seasoning, divided
2 large eggs, lightly beaten
3 cans (10 ounces each) enchilada sauce, divided
2 pounds lean ground beef (90% lean)
1 jar (16 ounces) salsa
1 can (4 ounces) chopped green chiles
1 cup shredded Mexican cheese blend, divided

Steps:

Preheat oven to 400°. Prepare and bake muffin mix according to package directions. Cool completely and crumble; transfer to a large bowl. Add 1 envelope taco seasoning, eggs, 1-1/2 cups enchilada sauce and meat; mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on greased racks in 15x10x1-in. baking pans lined with foil until lightly browned, 10-12 minutes., Place meatballs in a 5- or 6-qt. slow cooker. Combine remaining enchilada sauce, salsa, chiles, 1/2 cup cheese and remaining envelope taco seasoning; pour over meatballs. Sprinkle with remaining cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.

Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 227mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

ENCHILADA MEATBALLS

Enchilada Meatballs image

Before I retired, these tasty little treats were popular during snack time at work. They're a good way to use up leftover corn bread. -Mearl Harris, West Plains, Missouri

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield about 4-1/2 dozen.

Number Of Ingredients 6

Ingredients

2 cups crumbled cornbread
1 can (10 ounces) enchilada sauce, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup shredded Mexican cheese blend

Steps:

In a large bowl, combine the cornbread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink; drain., Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.

Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 103mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

ENCHILADA MEATBALLS

Enchilada Meatballs image

These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this.

Provided by Shelley

Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes

Yield 6

Number Of Ingredients 6

Ingredients

2 cups crumbled cornbread
1 (10 ounce) can enchilada sauce, divided
½ teaspoon salt
1 ½ pounds ground beef chuck
1 (10 ounce) can tomato sauce
1 cup shredded Mexican cheese blend, divided

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 15.4 g, Cholesterol 100.2 mg, Fat 28.1 g, Fiber 1.9 g, Protein 21.2 g, SaturatedFat 14 g, Sodium 811.6 mg, Sugar 3.4 g

MEXICAN MEATBALL CASSEROLE

Mexican Meatball Casserole image

Yummy, quick, inexpensive way to feed the family. Also a good way to hide some veggies for the kiddos to eat.

Provided by Ginger Cook

Categories Meatballs

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 ounce) bag frozen white rice (1 1/2 cups cooked rice)
1 (15 ounce) can black beans, drained, rinsed
2 cups shredded colby-monterey jack cheese (8 oz)
1 (22 ounce) bag frozen fully cooked meatballs, thawed
1 (10 ounce) can mild enchilada sauce
2 tablespoons chopped fresh cilantro, sliced green onions, as desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on bag.
In large bowl, mix rice, beans, 1 cup of the cheese, the meatballs and enchilada sauce; mix well. Transfer to baking dish.
Cover with foil. Bake 30 minutes. Uncover; top with remaining 1 cup cheese. Bake 10 to 15 minutes or until cheese is melted and casserole is bubbly around edges. Garnish with remaining ingredients.

Nutrition Facts : Calories 403.2, Fat 11.9, SaturatedFat 7.3, Cholesterol 33.5, Sodium 615.5, Carbohydrate 55.2, Fiber 6.6, Sugar 3.3, Protein 17.8

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