CHICKEN ENCHILADA MEATBALLS
This Mexican-inspired variation on our classic favorite meatballs is a foolproof appetizer that we'll be serving all year long.
Categories Entree
Time 2h20m
Yield 4
Number Of Ingredients 5
Steps:
- In a bowl, season ground chicken with Old El Paso™ taco seasoning mix.
- Incorporate the breadcrumbs and combine everything well by stirring with a spoon or mixing with your fingers.
- With your hands, form 1 inch meatballs and place on a greased baking sheet.
- Broil meatballs in the oven until browned for about 5 to 8 minutes. Oven rack should be about 6 inches away from the broiler. Turn meatballs halfway through.
- Transfer meatballs to a slow cooker.
- Pour enchilada sauce over meatballs and make sure they all get coated.
- Cover and cook on medium-low for 2 hours until meatballs are cooked through and have soaked some of the enchilada sauce.
- Serve with the enchilada sauce left in the slow cooker and cover with cheese.
Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 95 mg, Fat 2, Fiber 0 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 2 g, TransFat 0 g
ENCHILADA MEATBALLS
These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this.
Provided by Shelley
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
- Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
- While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 15.4 g, Cholesterol 100.2 mg, Fat 28.1 g, Fiber 1.9 g, Protein 21.2 g, SaturatedFat 14 g, Sodium 811.6 mg, Sugar 3.4 g
CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
CHICKEN ENCHILADA BALLS
I created this recipe for a Mexican themed reception I catered. It was the favorite appetizer of the evening.
Provided by Miss V
Categories Chicken
Time 55m
Yield 24-36 balls, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients together except for the bread crumbs.
- Shape the mixture into balls; roll in bread crumbs.
- Bake at 350 degrees for 40 minutes on a lightly greased baking sheet.
- You can serve them with or without a dipping sauce consisting of 1/2 cup sour cream and 3/4 cup mild enchilada sauce.
Nutrition Facts : Calories 229.2, Fat 12.3, SaturatedFat 6.3, Cholesterol 69.1, Sodium 238.4, Carbohydrate 12.1, Fiber 0.8, Sugar 2.6, Protein 17.1
POTLUCK ENCHILADA MEATBALLS
This is a twist on the ordinary potluck meatballs. It's easy, inexpensive and a hit at any occasion I serve them. -Terina, Lewis, Decatur, Illinois
Provided by Taste of Home
Categories Appetizers
Time 4h
Yield 6 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Prepare and bake muffin mix according to package directions. Cool completely and crumble; transfer to a large bowl. Add 1 envelope taco seasoning, eggs, 1-1/2 cups enchilada sauce and meat; mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on greased racks in 15x10x1-in. baking pans lined with foil until lightly browned, 10-12 minutes., Place meatballs in a 5- or 6-qt. slow cooker. Combine remaining enchilada sauce, salsa, chiles, 1/2 cup cheese and remaining envelope taco seasoning; pour over meatballs. Sprinkle with remaining cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 227mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
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- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Turn off the heat.
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