Ingredients
Scale
- 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