Chicken Enchilada Meatballs

Heather Jurczyk from shares her recipes with Shindigz

Heather Jurczyk from shares her recipes with Shindigz

Happy Cinco de Mayo! One of the tastiest food holidays ever. Ever ever. So many delicious tastes! Tacos and burritos and taquitos. Fresh salsa and guacamole. And margaritasssssss! Sigh. I love it all. And much to Jeff’s dismay, I could eat Mexican food every day of my life. For now he concedes on twice a week. I am working on increasing that.

These Chicken Enchilada Meatballs came about as we were planning a Cinco de Mayo party. I wanted simple finger foods (no dinner time assembly required like tacos) but I also wanted all the flavor of some of my favorite elaborate meals. The Enchilada meatball was born.

This is simple but does require some prep work. Grind your own chicken if you can, and get a good quality enchilada sauce. You can make your own and we usually do but we make a half gallon at a time. I wanted easy for this recipe.

Chicken Enchilada Meatballs

Mexican Inspired Chicken Enchilada Meatballs are perfect for a Fiesta anytime!

Chicken Enchilada Meatballs

  • 1 pound ground chicken
  • 1 jalapeno, seeded and minced
  • 2 cloves of garlic minced
  • 4 scallions minced
  • 1 teaspoon whole chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Mexican cerveza
  • 2 hand fulls of corn chips, crushed fine
  • Mexican Quesadilla cheese (not fresh crumbling cheese, melting cheese)
  • Red enchilada sauce (we used Frontera brand which is really good.)
  • Cooking oil (olive, canola, vegetable or corn)

Combine all the ingredients in a bowl and mix well to combine. Let sit for 30 minutes. Roll into 1″ balls.

Preheat oven to 400°

In a heavy bottomed pan add about 2 Tablespoons of oil and heat till hot. Add the meatballs in 2 batches (This is so you do not over crowd the meatballs and steam them instead of browning them.) and cook till browned on all sides.

Move the meatballs to a 9 x 9 pan and pour the enchilada sauce over them. Top with 6 oz of shredded cheese and bake for 25 minutes.

Serve immediately.

Be sure and check back Friday for a special “It’s 5 o’clock somewhere” recipe just in time for The Kentucky Derby!

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

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