Chicken Enchilada Meatballs Recipe
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5
2 reviews
Excellent
Chicken Enchilada Meatballs Recipe
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These chicken enchilada meatballs are zesty, cheesy, and packed with flavor. 7 ingredients and 30 minutes is all it takes to make these Tex-Mex meatballs! Expanded step-by-step photos can be seen below the recipe card.
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Ingredients
- 1 pound ground chicken
- ⅓ cup breadcrumbs
- ¼ cup onion diced
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 large egg
- 10 ounces Red Enchilada Sauce (1 can)
- 4 ounces Monterey jack cheese shredded
- cilantro optional, for garnish, chopped, fresh
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.
- 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.
- Garnish with chopped cilantro if desired.
Notes
- 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.
- Use cold ingredients straight from the refrigerator. This will make the meatballs easier to roll.
- You can use beef or turkey instead of chicken.
- Read your enchilada sauce carefully! Some cans are mild, while others are spicy!
- You can use green enchilada sauce if you prefer.
- 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.
- I recommend using freshly-shredded cheese, as it melts better than pre-shredded.
- 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.
- 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.
- Try these meatballs served with your favorite hot sauce or a dollop of sour cream!
Nutrition Information
Show Details
Serving
6meatballs
Calories
356kcal
(18%)
Carbohydrates
14g
(5%)
Protein
31g
(62%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.1g
(5%)
Cholesterol
169mg
(56%)
Sodium
1228mg
(51%)
Potassium
672mg
(14%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
759IU
(15%)
Vitamin C
3mg
(3%)
Calcium
248mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 6meatballs | |
| Calories | 356kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 169mg | 56% |
| Sodium | 1228mg | 51% |
| Potassium | 672mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 759IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 248mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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