Slow cooker enchilada meatballs are delicious, easy, and fun. Made with frozen meatballs, this recipe is full of incredible flavor and tons of flexible serving options.
Using your crock pot to make slow cooker meatballs is always a treat. But, when you spice things up by adding enchilada sauce, green chiles, and taco seasoning - magic happens. This is one of those easy recipes you will want to make on repeat!
These cheesy enchilada meatballs are beyond easy to make. And, assuming you are fans of Mexican food, will be a dinner to please the whole family.
This recipe makes for an easy main dish on busy nights. But, it can also be a really fun appetizer for any celebration. From weeknight meals to party food, these meatballs are more versatile than a little black dress!
📝Shopping list
Jump to recipe card for exact details
To make these cheesy enchilada crockpot meatballs you will need:
- Frozen meatballs - I use turkey
- Green enchilada sauce - you can substitute with red enchilada sauce if that is your preference
- Chili peppers
- Taco seasoning - You can use envelope taco seasoning or make your own (instructions below)
- Sour cream
- Mexican cheese blend
- Cilantro - fresh chopped
- Green onions - optional garnish
🥣Assembly
As with most slow cooker meatball recipes, start by spraying your slow cooker with a non-stick cooking spray. Next, add meatballs into your slow cooker and pour enchilada sauce over top. Add in chiles and taco seasoning and stir
Place lid on top of the slow cooker and cook on low heat for 4-6 hours.
If you prefer to keep your meatballs dairy-free, you can stop here. However, to ramp up the deliciousness, about 15 minutes prior to serving, add sour cream to your slow cooker. Gently stir to combine. Top with Monterey Jack cheese and re-cover allowing the cheese to fully melt on top.
🍽Serving suggestions
There are so many delicious ways to serve this dish that it is hard to know where to start! I always begin by sprinkling some chopped cilantro and/or sliced green onion on top. To spice things up further, you can also top with a bit of chopped chipotle peppers.
Serving this dish over brown rice, white rice or cheesy rice are easy and delicious options. However, it is also amazing over riced or mashed cauliflower. To make a complete meal, try serving some black beans and sweet corn spoonbread alongside your meatballs.
To add a little crunch, transfer your cheesy Mexican meatballs into a taco bowl or shell. Or you can place the meatballs into a serving dish and allow your diners to make their own meatball fajitas. AND - don't forget the tortilla chips!
These meatballs can be used to make an incredible Tex-Mex meatball sub! This is a great meal planning option if you need to prepare a dish that can be wrapped up to travel!
Storing leftovers
Leftovers of this amazing enchilada meatball bake can be stored for 3-4 days in the refrigerator or for 3-4 months in the freezer. Be sure to store in an airtight container or bag.
Storing leftovers in meal-sized portions makes for easy reheat-and-eat future meals.
😉Hints & hacks
- This dish can be made with either a store-bought or homemade taco seasoning mix. If you prefer to make it yourself, please see below for an easy and delicious recipe.
- Turkey meatballs are my personal preference, but this dish can be made with slow cooked ground beef meatballs or chicken meatballs. Frozen is easiest, but you can also use homemade meatballs.
- This is a great recipe to double for a potluck or other larger gathering (but these are no ordinary potluck meatballs!)
- Greek yogurt can be used as a substitute for sour cream if you like.
- If you would like to confirm that your meatballs are ready, use a meat thermometer. Re-heated meatballs are considered ready-to-serve with they reach an internal temperature of 165ºF
- For easier clean-up, slow cooker liners are a big help.
- In the market for a new crock pot? I love mine! The built-in thermometer is especially helpful with this recipe.
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Slow Cooker Turkey Enchilada Meatballs
Equipment
- mixing spoons
Ingredients
- 24 oz frozen turkey meatballs Not Italian blend.
- 2 10 oz cans green enchilada sauce
- 2 7 oz cans diced chili peppers I use mild
- 2 tbsp taco seasoning for homemade, see below
- 2 cups sour cream optional
- Mexican blend shredded cheese
- fresh cilantro chopped
- green onions optional garnish
Instructions
- spray slow cooker with non-stick spray (or use a slow cooker liner)
- place meatballs in slow cooker24 oz frozen turkey meatballs
- add enchilada sauce, chili peppers and taco seasoning to slow cooker2 10 oz cans green enchilada sauce, 2 7 oz cans diced chili peppers, 2 tablespoon taco seasoning
- stir to combine
- cover and cook on low for 4-6 hours
- If you want a creamy dish (my personal preference) add sour cream to slow cooker 15-30 minutes prior to serving and stir to combine.2 cups sour cream
- top with shredded cheese, sliced green onion and chopped cilantro when servingMexican blend shredded cheese, fresh cilantro
Notes
- 4 tablespoon chili powder
- 1.5 tablespoon cumin
- 1.5 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon dried cilantro
Nutrition
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Ellen M Goldstein says
Terrific!