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Chicken Enchilada Meatballs

Chicken Enchilada Meatballs

  • Author: Marty Boyd
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 dozen 1x
  • Category: appetizer
  • Method: bake
  • Cuisine: Tex Mex


Tasty treat for any party!


  • 1 pound ground chicken
  • 2 shallots, minced
  • 2 cloves of garlic, minced
  • 2 tablespoons chopped green chiles, I use canned
  • 1/2 cup fresh cilantro, chopped
  • 3/4 cup finely crushed corn tortilla chips
  • 1 egg
  • 1 tablespoon enchilada sauce (from 10 ounce can)
  • 110 ounce can enchilada sauce – I used medium but use whatever heat level suits you
  • 1/2 cup fresh cilantro, divided
  • 1 cup shredded Mexican Blend cheese


  1. Heat oven to 400*
  2. In a large bowl combine the first 8 ingredients. Mix well.
  3. Form into 1 1/2 inch balls. you should get about 20-24. Place meatballs on a cookie sheet sprayed with non-stick cooking spray or line the sheet with parchment paper.
  4. Bake in preheated oven for 20-25 minutes, until golden brown and cooked through.
  5. Pour a thin layer of the remaining sauce on the bottom of a 9 3/4 X 9 3/4 X 2 inch baking dish. Make sure the dish is large enough so the meatballs are in a single layer. Place cooked meatball on top of the sauce. Pour the remaining sauce over the meatballs sprinkle with1/4 cup cilantro. Top with cheese and bake in same 400* oven for 10-15 minutes until the sauce is hot and bubbly and the cheese is starting to brown.
  6. Garnish with remaining cilantro.


This makes about 20-24 meatballs.

Keywords: enchilada sauce, ground chicken, corn tortilla chips, cilantro, cheese