Meatball Enchiladas Recipes

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POTLUCK ENCHILADA MEATBALLS



Potluck Enchilada Meatballs image

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

2 packages (8-1/2 ounces each) cornbread/muffin mix
2 envelopes reduced-sodium taco seasoning, divided
2 large eggs, lightly beaten
3 cans (10 ounces each) enchilada sauce, divided
2 pounds lean ground beef (90% lean)
1 jar (16 ounces) salsa
1 can (4 ounces) chopped green chiles
1 cup shredded Mexican cheese blend, divided

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.

ENCHILADA MEATBALLS



Enchilada Meatballs image

Before I retired, these tasty little treats were popular during snack time at work. They're a good way to use up leftover corn bread. -Mearl Harris, West Plains, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 4-1/2 dozen.

Number Of Ingredients 6

2 cups crumbled cornbread
1 can (10 ounces) enchilada sauce, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup shredded Mexican cheese blend

Steps:

  • In a large bowl, combine the cornbread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink; drain., Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.

Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 103mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

EASIEST BEEF ENCHILADAS EVER!



Easiest Beef Enchiladas Ever! image

Make and share this Easiest Beef Enchiladas Ever! recipe from Food.com.

Provided by MizzNezz

Categories     Meat

Time 40m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 5

1 lb ground beef
1/2 cup chopped onion
2 cups shredded cheddar cheese
1 (20 ounce) can enchilada sauce
8 flour tortillas

Steps:

  • Brown meat and onions in large skillet.
  • Add 1 cup enchilada sauce and 1 cup cheese.
  • Mix well.
  • Put filling along center of each tortilla.
  • Roll up and place seam side down in a 9x13 pan.
  • Pour remaining sauce over.
  • Sprinkle remaining cheese over.
  • Bake at 350F degrees for about 30 minutes till cheese is bubbly.

SLOW COOKER ENCHILADA MEATBALLS



Slow Cooker Enchilada Meatballs image

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

2 pounds Frozen meatballs
28 oz Enchilada sauce
10 oz Rotel ((drained))
1/2 cup Fiesta blend cheese ((shredded))
Optional: fresh diced cilantro for garnish

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

GROUND BEEF ENCHILADAS



Ground Beef Enchiladas image

Seasoned ground beef rolled in soft corn tortillas and smothered in red sauce and melted cheese for a classic Mexican favorite.

Provided by Kristin Maxwell

Categories     Main Course

Time 50m

Number Of Ingredients 11

1 pound ground beef
1 small white onion (diced)
1 clove garlic (minced)
2 tablespoons taco seasoning (1 packet)
½ teaspoon cumin
1/4 cup water
8-10 corn tortillas
28 ounce can red enchilada chile sauce
2-3 cups freshly shredded cheddar jack cheese
1 green onion (thinly sliced)
Optional Toppings: Sour Cream (Pico de Gallo or salsa, Diced Avocado, Fresh cilantro)

Steps:

  • In a large skillet over medium heat, cook ground beef with diced onions and garlic, breaking up the beef with a spoon as it cooks. Cook until no longer pink. Drain any excess grease.
  • Sprinkle taco seasoning and cumin over the beef and stir in ¼ cup of water. Continue to cook, stirring often, until water is absorbed.
  • Preheat oven to 350 degrees F. Pour ½ a cup of enchilada sauce in the bottom of a 13x9-inch baking dish and spread evenly.
  • Heat remaining sauce in a small skillet, just until bubbly, then remove from heat. Wrap a stack of 10 corn tortillas in a clean kitchen towel and microwave on high for 30 seconds to a minute. Dip a tortilla in the enchilada sauce to coat both sides then lay flat on a cutting board or plate. Add a small amount of the meat mixture (about 3 tablespoons) down the center of the tortilla, then top with about 1-2 tablespoons of shredded cheese. Roll up both sides and place seam side down in the prepared baking dish. Repeat with remaining tortillas and meat.
  • Pour remaining sauce over the enchiladas evenly and top with remaining shredded cheese. Feel free to add more or less cheese based on your preferences. Sprinkle sliced green onion on top.
  • Bake uncovered for 20-30 minutes, or until cheese is melted and sauce is bubbly. Let sit 5 minutes before serving. Garnish as desired with optional toppings like sour cream, pico de gallo, avocado, sliced green onions or cilantro.

Nutrition Facts : Calories 454 kcal, Carbohydrate 30 g, Protein 28 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 91 mg, Sodium 1516 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

ENCHILADA MEATBALLS



Enchilada Meatballs image

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

2 cups crumbled cornbread
1 (10 ounce) can enchilada sauce, divided
½ teaspoon salt
1 ½ pounds ground beef chuck
1 (10 ounce) can tomato sauce
1 cup shredded Mexican cheese blend, divided

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

SOUTHWEST STYLE MEATBALL BREAKFAST ENCHILADAS



Southwest Style Meatball Breakfast Enchiladas image

Time 20m

Yield 4

Number Of Ingredients 12

1 package (26 oz.) Rosina Homestyle Meatballs
2 tablespoons olive oil
1 red bell pepper, seeded and diced
1 small white onion, diced
4 cups frozen shredded hash browns
4 eggs
Salt and black pepper to taste
8 (6") soft, flour tortillas
1 can (10 oz.) green enchilada sauce
½ cup heavy cream
2¼ cups shredded Mexican cheese blend
Optional toppings: sour cream, green onion or salsa

Steps:

  • DirectionsPreheat oven to 350° and cook meatballs according to the package instructions*. When finished set aside for later use. Spray a 9×13 baking dish with cooking spray. In a large sauté pan over medium heat, cook olive oil, red bell pepper and onion for 5 minutes. Remove from the sauté pan and place into a separate bowl. Add the hash browns to the pan and cook according to the package directions. Combine the cooked hash browns with the red pepper and onion mixture, folding together gently. In a medium bowl whisk the eggs with salt and black pepper. In a nonstick sauté pan over medium heat, scramble the eggs and cook until almost firm. To assemble the enchiladas, fill each tortilla evenly with eggs, pepper, onion and hash brown mixture, ¼ cup cheese and 4 meatballs. Roll tightly and place seam side down in the prepared baking dish. In a small bowl, whisk the enchilada sauce and heavy cream. Pour over the enchiladas making sure to cover all. Cover enchiladas with the remaining cheese and foil; bake in the oven for 20 minutes. After 20 minutes remove the foil and bake for an additional 5 minutes. Remove from the oven and let rest for 5 minutes. To serve, divide among plates with optional toppings.*Save time by microwaving meatballs according to package instructions instead of baking

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