Cheesy Chicken Enchilada Meatballs – Looking for a crowd-pleaser that’s perfect for game day, dinner parties, or a simple weeknight meal? These Cheesy Chicken Enchilada Meatballs are the answer. Packed with ground chicken, taco seasoning, and smothered in enchilada sauce, these meatballs are topped with melted cheddar and mozzarella cheese. Serve them with a side of sour cream for dipping and a sprinkle of fresh cilantro, and you’ve got yourself a dish that everyone will be asking for again and again.
The first time I made these meatballs, it was a chilly Friday evening. I wanted something hearty but with a fun twist—something that would make my husband raise his eyebrows in curiosity and my kid bounce with excitement. Mixing the chicken with taco seasoning and forming the meatballs was surprisingly quick, and as they broiled, the warm, spicy aroma filled the kitchen. The moment I topped them with gooey, melted cheese and served them up, my family was hooked. They dug in, and after the first bite, I got a chorus of “This is so good!” Now, these meatballs have become a staple whenever we need a cozy, flavorful dish.
What makes this Cheesy Chicken Enchilada Meatballs truly special?
These meatballs are everything you love about chicken enchiladas but in an easy-to-eat, bite-sized form. They’re seasoned perfectly with taco spices, smothered in a mild enchilada sauce, and topped with melty, cheesy goodness. The slow cooker ensures they’re tender and full of flavor, and they’re simple enough to whip up for a weekday meal but impressive enough to serve guests. Plus, the option to dip them in sour cream adds a fun, creamy twist!
What You Need To Make This Cheesy Chicken Enchilada Meatballs Recipe?
Taco seasoning mix: This is the key to adding that bold, savory kick to these meatballs. It’s what turns simple ground chicken into a flavor-packed bite. Got your own homemade blend? Use it!
Ground chicken: Lean and light, it makes the meatballs tender and soaks up all those spices perfectly. It’s a great alternative to heavier meats.
Panko breadcrumbs: These add just the right texture and help hold everything together. They give a little bit of crunch, but if you only have regular breadcrumbs, those will do the trick too.
Enchilada sauce: This is what gives the dish its signature flavor and moisture. Mild is a crowd-pleaser, but if you’re into heat, go for a spicier version.
Cheddar and mozzarella cheese: The mix of sharp cheddar and gooey mozzarella is unbeatable. The cheddar adds bold flavor, while the mozzarella brings that perfect melt.
Cilantro: A sprinkle on top adds a fresh, bright note that cuts through the richness. Not into cilantro? No worries, you can leave it out.
Sour cream: Optional, but I highly recommend it. A little dip in cool sour cream balances the spices and adds a creamy contrast that’s just so good.
Steps To Make Cheesy Chicken Enchilada Meatballs:
Go ahead and set your oven to broil—let’s get it ready for those meatballs.
In a medium bowl, mix the ground chicken with the taco seasoning and panko breadcrumbs until it’s all combined. Use your hands or a spoon—whatever you’re comfy with.
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Roll the mixture into 2-inch meatballs and set them on a greased baking sheet. Don’t stress too much about making them perfect—just try to keep them about the same size so they cook evenly.
Broil the meatballs for around 5 minutes, flipping them halfway through so they get that nice, even browning on all sides.
Transfer the meatballs to your slow cooker and pour the enchilada sauce over them. Make sure each one is covered in that rich, tangy sauce so they soak up all the flavor.
Set your slow cooker to low and let the meatballs cook for at least 2 hours, or until they’re perfectly tender and cooked through. It’s the kind of hands-off time that lets you kick back while dinner practically makes itself.
Right before serving, sprinkle the grated cheddar and mozzarella over the meatballs and let it melt. You can cover the slow cooker for a minute to speed this up. Finish with a sprinkle of cilantro and serve with sour cream on the side if you’re into it.
Tip:
To take these meatballs to the next level, try browning them in a skillet before adding them to the slow cooker. It adds an extra layer of flavor and gives them a slightly crispier texture. And here’s a little secret: if you’re in a rush and don’t have time for a slow cooker, you can simmer them in a pot on the stovetop with the enchilada sauce for about 30-40 minutes on low heat. Just be sure to stir occasionally to keep the sauce from sticking. Oh, and don’t skip the cheese—it’s what makes these meatballs irresistible!
Frequently Asked Questions:
Can I make these without a slow cooker?
For sure! If you don’t have a slow cooker, simmer the meatballs in a covered pot on the stove over low heat for 30-40 minutes.
Can I use a different type of meat?
Totally! Ground turkey or lean ground beef works just as well if you don’t have ground chicken on hand.
How can I make this dish spicier?
Amp up the heat by using spicier taco seasoning or enchilada sauce. You can even toss in some diced jalapeños for an extra kick.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Chicken Enchilada Meatballs
Ingredients
- 1 package of taco seasoning mix
- 1 pound ground chicken
- 1 c panko breadcrumbs
- 1 can 10 ounces of mild enchilada sauce
- 1/2 c grated cheddar cheese
- 1/2 c grated mozzarella cheese
- Chopped cilantro for garnish
- Sour cream for dipping optional
Instructions
- Preheat your oven to broil.
- In a medium bowl, add the ground chicken, taco seasoning, and panko breadcrumbs. Give everything a good mix with your hands or a spoon until it’s all nicely blended. It should feel cohesive and well mixed—don’t be afraid to get your hands a little messy!
- Roll the mixture into 2-inch meatballs and place them on a greased baking sheet.
- Broil the meatballs for about 5 minutes, flipping them halfway through to ensure even browning.
- Transfer the browned meatballs to your slow cooker and pour the enchilada sauce over them, making sure they’re well coated.
- Let them cook on low for at least 2 hours, or until the meatballs are tender and cooked all the way through. This slow cooking makes them extra juicy and full of flavor.
- When ready to serve, top with grated cheddar and mozzarella and let it melt. Sprinkle with chopped cilantro and serve with sour cream on the side for dipping if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
