I love Mexican food, especially going to restaurants and trying different items on the menu! However, I’ve never been a fan of enchiladas, like at all. Baking tortillas in an enchilada sauce just never seemed appetizing to me. So finally, I sort of found a way to enjoy enchiladas. These Enchilada Meatballs are EVERYTHING!
The taste, the flavor, the cheese encompasses everything you know and love about “classic” enchiladas. They are baked to perfection, crispy on the outside, baked in a tasty enchilada sauce loaded with cheese. The fact that these meatballs are so versatile are even better. You can serve them over rice, or even turn them into loaded nachos.
- 3/4 Ib Ground beef
- 3/4 Ib Ground pork
- 2 Cloves of minced garlic
- 1 Taco seasoning mix packet
- 2 1/2 Tablespoons Chopped cilantro
- 1/2 Cup Panko (can use breadcrumbs)
- 1/4 Cup Diced yellow onion
- 1/2 Tablespoon onion powder
- 1/2 Tablespoon ground cumin
- Salt and pepper (to taste)
- 1 Tablespoon garlic powder
- 10 oz Can Red enchilada sauce
- 2 Cups Monterey jack cheese (as needed)
- Preheat oven to 365 F. Line a baking sheet with parchment paper or foil.
- In a large bowl add about 1/2 cup of the enchilada sauce and the remaining ingredients except the cheese and mix well. Shape the meat mixture into meatballs.
- Place the meatballs onto the prepared baking sheet and bake for 30 minutes until golden brown or the internal temperature reaches 165 F.
- In a large skillet or a casserole dish, pour the remaining enchilada sauce over the entire bottom. Season the sauce with salt pepper, and garlic powder. Place the meatballs over the sauce then top with cheese.
- Bake the meatballs for another 15-20 minutes until the cheese melts and starts to bubble up on top.
- Remove from the oven and sprinkle with desired toppings.