I think my favorite Mexican dish has to be chicken enchiladas, so it only made sense that I throw together some tasty meatballs inspired by those delicious flavors. Baking chicken meatballs in my favorite enchilada sauce and cheese is so quick and easy to do, and they come out of the oven just perfect. I like serving them with rice and beans for a unique Mexican dinner, but they work just as well for game day appetizers.
What’s in this Enchiladas Meatballs recipe?
All you need to make this zesty recipe for enchilada meatballs is an egg, some ground chicken, breadcrumbs, a little onion and garlic, enchilada sauce, and shredded Monterey jack cheese.
Ground Chicken: Chicken makes for an excellent healthy alternative to beef meatballs without sacrificing any flavor. Breadcrumbs: Creates a crispy exterior that enhances the overall taste of the dish. Feel free to use your favorite kind of breadcrumbs. Onion: Diced onion adds a lot of vibrant flavor and texture to get the most delicious chicken meatballs. Garlic: Minced garlic adds earthy, savory flavor to the meatballs. Egg: A necessary ingredient to bind the meatball mixture. Enchilada Sauce: Use any enchilada sauce you like–canned, jarred, and or homemade. I used a red enchilada sauce, but green sauce works if you want a different flavor. It can be as spicy or mild as you want. Cheese: Monterey jack cheese is a great melty cheese that pairs super well with this recipe.
Low Carb Enchilada Meatballs
If you want to make these chicken enchilada meatballs low-carb and keto-friendly, swap the breadcrumbs for ⅓ cup of freshly grated cheese. This will reduce the total carb count to about 5 grams! This ingredient swap will also make the meatballs gluten-free.
How to Store and Reheat
Store chicken meatballs with enchilada sauce in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second increments until hot, or in a 350°F oven for about 10 minutes.
How to Freeze
Chicken enchilada meatballs can be frozen before or after baking:
Freeze the uncooked ground chicken meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or resealable bag to store for up to 3 months. Then let them thaw overnight in the refrigerator before baking according to the recipe instructions. Freeze fully baked meatballs in an airtight container or resealable bag for up to 2 months. Let them thaw overnight in the refrigerator before reheating.
Notes and Tips
One of the issues I sometimes run into when making these enchilada chicken meatballs is getting the meatball mixture to stick together. The egg and breadcrumbs are the major binding ingredients in this recipe. But if it’s not working, I add about 2 tablespoons of milk to help things stick. If the mixture gets too warm, that can also cause problems, so keep your ground chicken in the fridge right until you’re ready to make the meatballs!
How to Make Chicken Enchilada Meatballs Step by Step
Add Meatball Ingredients: Preheat your oven to 400°F; then spray a 9×13-inch baking pan with nonstick spray and set it aside. In a large bowl, combine 1 pound of ground chicken, ⅓ cup of breadcrumbs, ¼ cup of diced onion, 2 cloves of minced garlic, ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 1 large egg. Mix: Thoroughly mix the ground chicken mixture. If it gets too warm, I recommend setting the bowl in the fridge for 5-10 minutes before forming the meatballs. Roll Meatballs and Bake: Portion the ground chicken mixture into 24 meatballs. Use a cookie scoop to portion them out, then simply roll the meat into balls between your hands. Next, bake the meatballs for 20 minutes, or until the interior reaches 160°F (they will continue cooking in the next steps). Add Enchilada Sauce: Remove the baked chicken meatballs from the oven, then top with 10 ounces of enchilada sauce. Add the Cheese and Bake: Top with 4 ounces of shredded Monterey jack cheese. Then return them to the oven for another 5 minutes, until the cheese fully melts and the internal temperature reaches 165°F. Serve: Garnish chicken enchilada meatballs with chopped cilantro if desired. You can serve them with bowls of rice and beans, wrapped in tortillas, or individually as bite-sized appetizers.
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