Name: Mexican Chicken Enchilada Meatballs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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))

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There’s something truly special about the fusion of flavors found in Mexican Chicken Enchilada Meatballs. Imagine a cozy evening, perhaps a casual gathering with friends or a family dinner, when the warmth of the oven beckons you with the aroma of fresh, spiced meatballs baking to perfection. As I was experimenting in the kitchen one day, I thought, why not combine the classic flavors of enchiladas with the fun of meatballs? The result was a delightful surprise that quickly became one of my family’s favorites. These meatballs are not just delicious; they’re a wonderful way to enjoy all the flavors of your favorite Mexican dish in a new, exciting form. Topped with rich enchilada sauce and melted cheese, they are a feast for both the eyes and the taste buds. Each bite transports you to a vibrant fiesta, filled with warmth and laughter.

Recipe Snapshot

Total Time:
30 mins

Prep Time:
5 mins

Cook Time:
25 mins

Difficulty:
Medium

Calories:
400 kcal

Protein:
34 g

Diet:
Keto, Gluten-Free

Fat:
20 g

Tools Used:
9×13 Baking Pan

What You’ll Enjoy About This Mexican Chicken Enchilada Meatballs

1. Flavor Explosion

What sets Mexican Chicken Enchilada Meatballs apart is their incredible flavor. The combination of ground chicken, spices, and that zesty enchilada sauce creates an explosion of taste that is hard to resist. Each meatball delivers a punch of savory goodness, making them ideal for any gathering.

2. Versatile Meal Option

These meatballs can easily transition from a weeknight dinner to an appetizer for your next party. You can serve them over rice or alongside a fresh salad for a wholesome meal, or present them on toothpicks for a perfect finger food at your next event.

3. Easy Preparation

Preparing Mexican Chicken Enchilada Meatballs is a breeze. With just a handful of ingredients and simple steps, even novice cooks can whip them up with confidence. You’ll find that making these meatballs is not only quick but also an enjoyable process.

4. Healthy Twist

By using lean ground chicken, these meatballs provide a healthier alternative to traditional meatball recipes. Coupled with fresh ingredients like onions and garlic, they make for a nutritious meal that doesn’t compromise on taste. Plus, you can easily adapt the recipe for low-carb or gluten-free diets!

5. Family-Friendly Fun

These meatballs are a hit with kids and adults alike! You can even get the little ones involved in the kitchen by letting them help roll the meatballs. It’s a fun activity that makes for a memorable cooking experience, all while teaching them about the joy of homemade meals.

6. Make Ahead Convenience

Another reason to love Mexican Chicken Enchilada Meatballs is their make-ahead convenience. You can prepare the meatballs in advance, freeze them, and simply bake when you’re ready to enjoy. This makes them a great option for busy weeknights or unexpected guests.

Key Ingredients for Mexican Chicken Enchilada Meatballs

In crafting the perfect Mexican Chicken Enchilada Meatballs, the choice of ingredients is crucial. Each component plays a significant role in achieving that authentic flavor profile we all love. The star of the show is undoubtedly the ground chicken, which provides a light yet satisfying base. Combined with fresh onion and garlic, the meatballs are infused with a savory depth. The enchilada sauce not only adds richness but also a bright, tangy note that elevates this dish to something truly special.

1 pound ground chicken – The primary protein that keeps these meatballs lean yet flavorful.
⅓ cup breadcrumbs – Helps bind the meatballs together while adding a delightful texture.
¼ cup diced onion – Introduces a subtle sweetness and depth to the flavor profile.
2 cloves garlic – Minced garlic adds a punch of flavor that complements the chicken beautifully.
½ teaspoon kosher salt – Essential for enhancing the overall flavor of the meatballs.
¼ teaspoon ground black pepper – Adds a hint of heat and depth to the dish.
1 large egg – Acts as a binding agent, keeping the meatballs moist and tender.
10 ounces red enchilada sauce – Provides the signature flavor that makes these meatballs unique.
4 ounces shredded Monterey Jack cheese – Melts over the meatballs, adding creaminess and richness.
Chopped fresh cilantro (optional, for garnish) – A fresh, vibrant finish that brightens the dish.

Cooking Method for Mexican Chicken Enchilada Meatballs

Cooking Mexican Chicken Enchilada Meatballs is a straightforward and enjoyable process. Follow these steps, and you’ll have a delicious dish ready in no time. Start by preheating your oven, and let’s dive into the method that will yield juicy, flavorful meatballs.

Preheat your oven to 400°F. This is crucial for achieving that perfect golden-brown exterior on your meatballs.
Spray a 9×13-inch baking pan with nonstick spray. This ensures that your meatballs won’t stick and makes for easy cleanup.
In a large bowl, combine the ground chicken, breadcrumbs, diced onion, minced garlic, salt, black pepper, and egg. Mix thoroughly using your hands or a spatula until all ingredients are well combined. Look for a uniform mixture that holds together but isn’t too tightly packed.
Portion the mixture into 24 meatballs. You can use a cookie scoop for uniformity or roll them by hand. Each meatball should be about the size of a US quarter, ensuring they cook evenly.
Place the meatballs onto the prepared baking pan, making sure they are spaced evenly apart to allow for even cooking.
Bake the meatballs for 20 minutes, or until they are cooked through and reach an internal temperature of 165°F.
Once baked, remove the meatballs from the oven. Now, pour the enchilada sauce over the meatballs, making sure they are well coated.
Sprinkle the shredded Monterey Jack cheese over the top of the meatballs and return the pan to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Finally, garnish with chopped cilantro if desired, adding a fresh touch to your delicious meatballs.

Things Worth Knowing

Using Cold Ingredients: It’s best to use cold ingredients directly from the refrigerator. This helps in rolling the meatballs more easily.
Low Carb Option: To make these meatballs low carb, consider swapping the breadcrumbs for freshly grated cheese.
Gluten-Free Adaptation: For gluten-free meatballs, you can replace the breadcrumbs with gluten-free crumbs or follow the low-carb instructions.
Adding Moisture: If the mixture seems too dry, you might need to add a little liquid, like milk, to help the ingredients stick together.
Gentle Mixing: Be careful not to overwork the meat mixture. Gently fold the ingredients to maintain the tenderness of the meatballs.

Helpful Hints

When making Mexican Chicken Enchilada Meatballs, having a few tips at your disposal can make all the difference. Here are some helpful hints to ensure your meatballs turn out perfectly.

Storage: Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days.
Freezing: To freeze, allow the meatballs to cool completely, then store them in a freezer-safe container for up to 3 months.
Pairing: These meatballs pair wonderfully with a side of rice or a fresh green salad for a complete meal.
Serving Style: Consider serving them in taco-style, wrapped in tortillas with your favorite toppings like avocado or salsa.
Meal Prep: Make a double batch and freeze some for a quick meal option later on.
Cooking Tip: Ensure your meatballs reach an internal temperature of 165°F to guarantee they’re fully cooked.

What Complements This Mexican Chicken Enchilada Meatballs

Rice Dishes: Serve with Spanish rice or cilantro lime rice to soak up the delicious enchilada sauce.
Fresh Salads: A side of mixed greens or a hearty bean salad can provide a refreshing contrast to the richness of the meatballs.
Tortillas: These meatballs can be served inside tortillas for a fun twist, garnished with avocado and salsa.
Occasion Flexibility: Perfect for casual dinners, game nights, or family gatherings, they are sure to please everyone.
Seasonal Pairings: In warmer months, pair with grilled vegetables or a fresh corn salad for a lighter feel.
Leftover Storage: Store any leftovers in an airtight container in the fridge, where they can stay fresh for a few days.

FAQ

Yes, you can easily substitute ground turkey for the ground chicken in the recipe. Ground turkey is a leaner option and will yield similar results. Just keep in mind that the flavor may be slightly different, so you might want to adjust the seasoning to enhance the taste. Additionally, be cautious about the cooking time as turkey might require just a minute or two more to reach the safe internal temperature.

To make Mexican Chicken Enchilada Meatballs dairy-free, simply omit the cheese or substitute it with a dairy-free cheese alternative. There are many excellent dairy-free cheeses available on the market today that melt well. Additionally, ensure that any sauces you use are also free from dairy. This way, you can still enjoy the delicious flavors without the dairy content.

These meatballs are incredibly versatile! You can serve them with a side of rice, like cilantro lime rice or Spanish rice, to soak up the enchilada sauce. Fresh salads, such as a mixed greens salad with a light vinaigrette, also pair nicely. For a fun twist, consider serving them in tortillas with toppings such as avocado, salsa, and fresh herbs.

Absolutely! You can prepare the meatballs ahead of time and store them in an airtight container in the refrigerator for up to two days before baking. If you want to prepare them even further in advance, you can freeze the uncooked meatballs. Just freeze them on a baking sheet until solid, then transfer them to a freezer-safe container. When ready to cook, you can bake them straight from the freezer, just add a few extra minutes to the cooking time.

Conclusion

The Mexican Chicken Enchilada Meatballs are a delightful twist on a classic favorite, bringing bold flavors together in a fun and creative way. This dish is perfect for family dinners or entertaining guests, making it a versatile recipe you’ll want to keep close at hand. Don’t hesitate to try this recipe; it’s guaranteed to be a hit at your table. I can’t wait for you to experience how delicious these meatballs can be!

Mexican Chicken Enchilada Meatballs

The ultimate comfort food: Mexican Chicken Enchilada Meatballs are packed with flavor and perfect for a cozy dinner. Juicy meatballs topped with enchilada sauce and melty cheese create a mouthwatering dish that will satisfy your cravings. Try this easy weeknight dinner tonight!

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Prep Time 5

Cook Time 25

Total Time 30

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 400 kcal

Equipment

9×13 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 your oven to 400°F. This is crucial for achieving that perfect golden-brown exterior on your meatballs.
Spray a 9×13-inch baking pan with nonstick spray. This ensures that your meatballs won’t stick and makes for easy cleanup.
In a large bowl, combine the ground chicken, breadcrumbs, diced onion, minced garlic, salt, black pepper, and egg. Mix thoroughly using your hands or a spatula until all ingredients are well combined. Look for a uniform mixture that holds together but isn’t too tightly packed.
Portion the mixture into 24 meatballs. You can use a cookie scoop for uniformity or roll them by hand. Each meatball should be about the size of a US quarter, ensuring they cook evenly.
Place the meatballs onto the prepared baking pan, making sure they are spaced evenly apart to allow for even cooking.
Bake the meatballs for 20 minutes, or until they are cooked through and reach an internal temperature of 165°F.
Once baked, remove the meatballs from the oven. Now, pour the enchilada sauce over the meatballs, making sure they are well coated.
Sprinkle the shredded Monterey Jack cheese over the top of the meatballs and return the pan to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Finally, garnish with chopped cilantro if desired, adding a fresh touch to your delicious meatballs.

Notes

Using Cold Ingredients: It's best to use cold ingredients directly from the refrigerator. This helps in rolling the meatballs more easily.
Low Carb Option: To make these meatballs low carb, consider swapping the breadcrumbs for freshly grated cheese.
Gluten-Free Adaptation: For gluten-free meatballs, you can replace the breadcrumbs with gluten-free crumbs or follow the low-carb instructions.
Adding Moisture: If the mixture seems too dry, you might need to add a little liquid, like milk, to help the ingredients stick together.
Gentle Mixing: Be careful not to overwork the meat mixture. Gently fold the ingredients to maintain the tenderness of the meatballs.