Chicken Enchilada Meatballs
Tender chicken meatballs flavored with smoked paprika, shallots, garlic and cheese – all taking a bath in the best enchilada sauce with more cheese, red peppers and scallions.
I love serving the chicken enchilada meatballs with smoked paprika + lime rice, tortillas and beans. It’s a tacos and enchilada bowl all in one.
This meal come together very quickly – in less than 20 minutes. While you cook the meatballs, steam your rice and heat up your beans and tortillas. So great for a mid week dinner.
One pan meals keep me alive.
Honestly. One pan meals keep me alive during our busy weeks.
Meatballs cook quickly. Use a store bought sauce you love. Add in a couple sides or just rice and call it good.
Jazz up your sides.
2 TIPS!
RICE : Add 1 teaspoon smoked paprika and 1 tablespoon butter to the rice. Steam per usual and it’s just a little bit different.
SALSA : Mix equal parts salsa and sour cream together in a small bowl. It’s luxurious.
More Meatball's to make.
Chicken Enchilada Meatballs
- Total Time: 27 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 1 lb. ground chicken
- 1 egg
- 1/2 cup gluten free panko bread crumbs
- 3–4 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 1/2 cups grated quesadilla or melty cheese, divided
- 1 can of your favorite enchilada sauce (This is the one I use)
- 1 bell pepper, sliced thick
- scallions or cilantro to garnish
Instructions
- Preheat your oven to 400F.
- In a mixing bowl, combine the ground chicken, egg, panko bread crumbs, garlic, smoked paprika, cumin, onion powder, and 1/2 cup grated cheese. Make sure that all the ingredients are incorporated together.
- Pour the enchilada sauce into a making dish that has 2 inch sides.
- Using a scoop, measure out your meatballs and press them slightly into the scoop or into your hands. Roll lightly in between your two hands to make them round. Place them in the prepared baking dish with the enchilada sauce. Repeat until all the meatballs have been formed.
- Nestle the sliced peppers in between the meatballs. Place in the baking dish in your preheated oven for 8 minutes. Remove and sprinkle on the remaining 1 cup of cheese. Put back in the oven for 4-6 minutes or until the cheese has melted and the sauce is bubbling.
- Garnish with sliced scallions and cilantro. Serve with rice, beans, tortillas or just enjoy on their own.
- Prep Time: 12
- Cook Time: 15
- Category: chicken
- Method: oven
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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