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Crunchy Chicken Enchilada Meatballs

Crunchy Chicken Enchilada Meatballs

  • Author: Marty Boyd
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 24 meatballs 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Tex-Mex



1 pound ground chicken

2 tablespoons red onion, minced

2 cloves of garlic, minced

2 tablespoons chopped green chiles, I use canned

1/2 cup fresh cilantro, chopped

1 egg

2 tablespoon red enchilada sauce (from the 19 ounce can below) 

4 cups finely crushed corn tortilla chips, divided (3/4 cup for meat mixture, remaining 3 1/3 cup for coating the meatballs)

119 ounce can enchilada sauce 

1/4 cup fresh cilantro

1/2 cup shredded Mexican Blend cheese 


Heat oven to 400*

In a large bowl combine the first 8 ingredients using the 3/4 cup corn chips for meat mixture. Mix well. 

Form the mixture into 1 1/2 inch balls. you should get about 20-24. Using a small ice cream scoop will help keep a uniform size.

Set up a dipping station; pour the remaining enchilada sauce into a shallow bowl and place  the remaining corn chips in another shallow bowl.

Dip each meatball into the enchilada sauce then roll to coat in the corn chips.

Place meatballs in a cookie sheet sprayed with non-stick cooking spray or line the sheet with parchment paper.

Bake in preheated oven for 20-25 minutes, until golden brown and cooked through.

Pour any sauce left over from dipping on the bottom of a 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. Top with cheese dividing equally over meatballs and bake in same 400* oven for 10-15 minutes until the sauce is hot and bubbly and the cheese is starting to brown.

Garnish with remaining cilantro.

Keywords: ground chicken, enchilada sauce, corn chips, bake, appetizer, cheese, cilantro