Chicken Enchilada Meatballs
Chicken Enchilada Meatballs — A Weeknight Favorite
Tender chicken meatballs, flavored with smoked paprika, shallots, garlic, and melted cheese, all simmered in a rich, zesty enchilada sauce — this dish is everything you want in a cozy weeknight meal.
The best part? It’s all done in one pan and ready in under 20 minutes. While your meatballs brown, steam your rice, and warm up tortillas and beans for an easy, family-style dinner everyone will love.
Think of this as a taco night meets enchilada bowl — a little smoky, a little cheesy, and full of flavor.
How to Serve
I love pairing these Chicken Enchilada Meatballs with:
Smoked Paprika + Lime Rice for a pop of flavor.
Warm tortillas to scoop everything up.
Refried or black beans for extra protein.
It’s hearty, comforting, and completely satisfying — the perfect balance of spicy and creamy.
Quick Tips to Elevate This Meal
Rice:
Add 1 teaspoon smoked paprika and 1 tablespoon butter to your rice as it steams. It gives a subtle smoky flavor and buttery finish that complements the enchilada sauce perfectly.
Salsa:
Mix equal parts salsa and sour cream in a small bowl for the easiest creamy dip. It’s luxurious and balances the heat beautifully.
More Meatball's to make.
Pro Tip:
Double the batch — these enchilada meatballs freeze beautifully! Store them in sauce for a quick heat-and-serve meal later in the week. Perfect for busy nights or last-minute guests.
If you love flavorful, simple meals that come together fast, follow along on Instagram @whitesparrowfoodco for more one-pan wonders, kitchen tips, and weeknight inspiration.
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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