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Cheesy Chicken Enchilada Meatballs

Cheesy Chicken Enchilada Meatballs

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • For the meatballs:
  • 1 lb ground chicken
  • 1 cup shredded cheese colby or monteray jack
  • 1 slice of bread soaked in 1/2 cup milk
  • 1 egg
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 1/2 tsp. garlic powder
  • 1 tsp. Mexican oregano
  • 1/2 tsp. pepper
  • 1 tsp. salt
  • For the sauce and topping:
  • 1 can red enchilada sauce
  • 1/2 cup shredded monteray jack cheese
  • 3 green onions chopped
  • 1 cup tortilla strips


  1. Preheat oven to 375 degrees and spray a baking sheet with non stick spray.
  2. Add all the meatball ingredients but the milk soaked bread to a medium mixing bowl.
  3. Break apart the bread into crumbles and add to the meat mixture.
  4. Mix well with your hands until all ingredients are incorporated.
  5. Mix meat mixture into 12-14 heaping tablespoons and place on prepared baking sheet.
  6. Bake for 15 minutes.
  7. While meatballs cook, add enchilada sauce to a sauce pan and heat over low. When meatballs are done cooking, add them to the warm sauce. Simmer over low heat for half an hour to finish cooking the meatballs.
  8. When ready to serve, top with additional cheese and let cook until melted. Top with tortilla strips and green onions and any additional toppings you'd like, sour cream, salsa, etc.