Best 6 Slow Cooker Enchilada Meatballs Recipes

SLOW COOKER ENCHILADAS

Steps:

• Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
• In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
• Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
• Cover, and cook on High for 45 minutes to 1 hour.

CHICKEN ENCHILADA MEATBALLS

Steps:

• In a bowl, season ground chicken with Old El Paso™ taco seasoning mix.
• Incorporate the breadcrumbs and combine everything well by stirring with a spoon or mixing with your fingers.
• With your hands, form 1 inch meatballs and place on a greased baking sheet.
• Broil meatballs in the oven until browned for about 5 to 8 minutes. Oven rack should be about 6 inches away from the broiler. Turn meatballs halfway through.
• Transfer meatballs to a slow cooker.
• Pour enchilada sauce over meatballs and make sure they all get coated.
• Cover and cook on medium-low for 2 hours until meatballs are cooked through and have soaked some of the enchilada sauce.
• Serve with the enchilada sauce left in the slow cooker and cover with cheese.

POTLUCK ENCHILADA MEATBALLS

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.

SLOW COOKER ENCHILADA MEATBALLS

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.

EASY SLOW COOKER ENCHILADAS

Steps:

• Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.
• Mix Cheddar cheese and Monterey jack cheese together in a bowl.
• Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
• Cook on Low until heated through, 5 to 7 hours.

ENCHILADA MEATBALLS

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.