Dinner / Seasonal - Summer
Chicken Enchilada Meatballs
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
Combine select ingredients
Combine all ingredients except for the oil, enchilada sauce, and cheese in a medium bowl and mix until combined.
Form mixture into meatballs approximately 1” round, and place on a parchment-lined baking sheet. You should get 16–18 meatballs.
Preheat your oven broiler to high.
Place oil in a large cast-iron or nonstick skillet over medium-high heat.
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.
Remove from oil and place in baking dish
Remove meatballs from the oil and place them in a baking dish.
Top with cheese blend
Pour enchilada sauce over meatballs and top with your Mexican cheese blend.
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.
Serve with your favorite toppings.