Dinner / Seasonal - Summer
Chicken Enchilada Meatballs
Diet Style
Tools You'll Need
- Measuring cups
- Measuring spoons
- Mixing bowl
- Cast iron or nonstick fry pan
- Baking sheet
- Baking dish
- Chef's knife
Ingredients
- 1 bell pepper, finely chopped
- 1 jalapeño, finely chopped
- ½ yellow onion, minced
- 2 tablespoons cilantro, freshly chopped
- 1 lime, zested
- 1 tablespoon fresh lime juice
- ½ cup Mexican cheese blend
- 1 lb. ground chicken
- 1 (8 oz.) can enchilada sauce
- 3 tablespoons canola oil
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon chili powder
Directions
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Combine select ingredients
Combine all ingredients except for the oil, enchilada sauce, and cheese in a medium bowl and mix until combined.
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Form meatballs
Form mixture into meatballs approximately 1” round, and place on a parchment-lined baking sheet. You should get 16–18 meatballs.
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Preheat broiler
Preheat your oven broiler to high.
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Preheat oil
Place oil in a large cast-iron or nonstick skillet over medium-high heat.
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Add in meatballs to oil
Once the oil is hot add in the meatballs in batches for 2–3 minutes per side until browned and cooked through.
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Remove from oil and place in baking dish
Remove meatballs from the oil and place them in a baking dish.
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Top with cheese blend
Pour enchilada sauce over meatballs and top with your Mexican cheese blend.
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Broil for a few minutes
Place baking dish on a baking sheet and set under the broiler for 3–5 minutes until sauce is bubbly and the cheese is melted and slightly browned.
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Serve immediately
Serve with your favorite toppings.
Chef's Note:
Serve over cauliflower rice or your favorite rice. Other topping options include black beans, refried beans, sour cream, sliced jalapeño, sliced avocado, fresh cilantro.
Nutrition Info
Per Each Serving
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Calories
185
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Fat
13g
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Saturated Fat
5g
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Protein
12g
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Total Carbs
5g
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Fiber
8g
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Sugar
2g
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Sodium
207mg
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Cholesterol
179 mg