Dinner / Seasonal - Summer

Chicken Enchilada Meatballs

4 Servings (4–5 meatballs per serving)

Prep time: 15 minute | Cook time: 20 minutes


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


  • 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


  1. Combine select ingredients

    Combine all ingredients except for the oil, enchilada sauce, and cheese in a medium bowl and mix until combined.

  2. Form meatballs

    Form mixture into meatballs approximately 1” round, and place on a parchment-lined baking sheet. You should get 16–18 meatballs.

  3. Preheat broiler

    Preheat your oven broiler to high.

  4. Preheat oil

    Place oil in a large cast-iron or nonstick skillet over medium-high heat.

  5. 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.

  6. Remove from oil and place in baking dish

    Remove meatballs from the oil and place them in a baking dish.

  7. Top with cheese blend

    Pour enchilada sauce over meatballs and top with your Mexican cheese blend.

  8. 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.

  9. Serve immediately

    Serve with your favorite toppings.