Chicken Enchilada Meatballs Recipe

5 from 1 vote

These Mexican chicken enchilada meatballs are covered in perfectly seasoned breadcrumbs and baked in a delicious cheesy enchilada sauce. Ready in 30 minutes!

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Dinner

Cuisine: Mexican

Servings: people

Calories: 356kcal

Author: Becky Hardin

Equipment

9x13 Baking Pan

Ingredients

1 pound ground chicken
⅓ cup breadcrumbs
¼ cup diced onion
2 cloves garlic minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large egg
10 ounces red enchilada sauce 1 can*
4 ounces shredded Monterey Jack cheese
chopped fresh cilantro optional, for garnish

Instructions

Preheat oven to 400°F. Spray a 9x13-inch baking pan with nonstick spray.
Combine the chicken, breadcrumbs, onion, garlic, salt, pepper, and egg in a large bowl. Mix thoroughly.
1 pound ground chicken, ⅓ cup breadcrumbs, ¼ cup diced onion, 2 cloves garlic, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 large egg
Portion the ground chicken mixture into 24 meatballs with a cookie scoop or your hands. Roll into balls using your hands.
Bake the meatballs for 20 minutes.
Remove the meatballs from the oven, top with sauce and cheese, then return to the oven for 5 minutes.
10 ounces red enchilada sauce, 4 ounces shredded Monterey Jack cheese
Garnish with chopped cilantro if desired.
chopped fresh cilantro

Notes

*Red enchilada sauce can be mild or spicy, so check the can carefully and choose whichever spice level you prefer.

Tips:

Use cold ingredients straight from the refrigerator. This will make the meatballs easier to roll.
To make these meatballs low carb, swap the breadcrumbs for ⅓ cup of freshly grated cheese.
To make these meatballs gluten-free, follow the low-carb instructions or swap the breadcrumbs for gluten-free breadcrumbs.
If you find that your meatballs are not sticking together after adding the breadcrumbs and eggs, you may need to add some liquid (I like to use about 2 tablespoons of milk) to help them stick together.
Make sure to fold the meatball mixture together gently so as not to overwork the meat.
I like to divide the ground chicken mixture into 24 equal-sized meatballs. Each meatball is just about ⅔ of an ounce of meat. I like to use a 1-ounce cookie scoop to do this, but you can use your hands! The meatballs should be about the size of a US quarter.
Gently roll the meatballs into balls. Don’t over-compact them, or they could turn out tough.
Chicken meatballs are fully cooked when they reach 165°F internally.

Storage: Store chicken enchilada meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition