POTLUCK ENCHILADA MEATBALLS
This is a twist on the ordinary potluck meatballs. It's easy, inexpensive and a hit at any occasion I serve them. -Terina, Lewis, Decatur, Illinois
Provided by Taste of Home
Categories Appetizers
Time 4h
Yield 6 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Prepare and bake muffin mix according to package directions. Cool completely and crumble; transfer to a large bowl. Add 1 envelope taco seasoning, eggs, 1-1/2 cups enchilada sauce and meat; mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on greased racks in 15x10x1-in. baking pans lined with foil until lightly browned, 10-12 minutes., Place meatballs in a 5- or 6-qt. slow cooker. Combine remaining enchilada sauce, salsa, chiles, 1/2 cup cheese and remaining envelope taco seasoning; pour over meatballs. Sprinkle with remaining cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 227mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
SLOW COOKER ENCHILADA MEATBALLS
These Slow Cooker Enchilada Meatballs are full of flavor and make the perfect appetizer or served them over rice for an easy dinner your family will love.
Provided by Jennie Duncan
Categories Appetizer Main Course
Time 5h5m
Number Of Ingredients 5
Steps:
- Add meatballs, enchilada sauce, and Rotel to slow cooker. Cook on high for 3-4 hours or in low for 4-5 hours.
- Add cheese to the top. Cover and allow to cook for 10 more minutes or until cheese is melted.
- Optional: Serve topped with cilantro. Serve over rice for a meal or with a toothpick for a fun appetizer.
Nutrition Facts : Calories 493 kcal, Carbohydrate 12 g, Protein 30 g, Fat 34 g, SaturatedFat 13 g, Cholesterol 117 mg, Sodium 1286 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
SLOW COOKER TURKEY ENCHILADA MEATBALLS
Steps:
- spray slow cooker with non-stick spray (or use a slow cooker liner)
- place meatballs in slow cooker
- add enchilada sauce, chili peppers and taco seasoning to slow cooker
- stir to combine
- cover and cook on low for 4-6 hours
- If you want a creamy dish (my personal preference) add sour cream to slow cooker 15-30 minutes prior to serving and stir to combine.
- top with shredded cheese, sliced green onion and chopped cilantro when serving
Nutrition Facts : Calories 396 kcal, Carbohydrate 8 g, Protein 23 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 153 mg, Sodium 635 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
ENCHILADA MEATBALLS
These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this.
Provided by Shelley
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
- Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
- While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 15.4 g, Cholesterol 100.2 mg, Fat 28.1 g, Fiber 1.9 g, Protein 21.2 g, SaturatedFat 14 g, Sodium 811.6 mg, Sugar 3.4 g
SLOW-COOKER ENCHILADAS
As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. -Mary Luebbert, Benton, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
Nutrition Facts : Calories 734 calories, Fat 32g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 1672mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 11g fiber), Protein 49g protein.
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- Spray 4- to 5-quart slow cooker with cooking spray. With slotted spatula, remove meatballs from pan to slow cooker. Pour enchilada sauce over meatballs; stir to coat.
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