With just 4 simple ingredients this recipe for enchilada meatballs is super easy to make and really tastes fantastic! You can serve these saucy and cheesy meatballs as a main dish (serve over Mexican rice) or as an appetizer for your next party or get-together!
To a 5 quart or larger slow cooker add the frozen meatballs, enchilada sauce and canned diced tomatoes and stir to combine.
48 Ounces Frozen Homestyle Meatballs, 28 Ounces Canned Red Enchilada Sauce, 10 Ounces Canned Diced Tomatoes With Green Chilies
Cover and cook on HIGH for 3 to 4 hours or on LOW for 4 to 6 hours or until meatballs are hot and the sauce is bubbly.
Remove lid and sprinkle cheese on top of all the meatballs. Recover the slow cooker with the lid and allow the cheese to melt for 5 to 10 minutes.
1 Cup Fiesta Blend Shredded Cheese
Serve as an appetizer or spoon meatballs over Mexican rice and enjoy!
Notes
Meatball Note - If you are on a gluten-free or keto diet look for frozen meatballs that are compatible with your special dietary needs. There are a lot of options available that are both keto friendly and gluten-free.Cheese Note - This ingredient is a pre-shredded cheese item that includes a combination of Monterey Jack, cheddar, queso quesadilla, and asadero cheeses. If you cannot find this exact blend of cheeses at your grocery store you can also use a Mexican blend of shredded cheese OR just a cup of cheddar and/or Monterey Jack cheeses.