These Enchilada Meatballs have become one of my favorite things to make. It’s simple to prepare and everyone loves the flavors! If you are looking for a fun and unique way to enjoy Mexican food for dinner, these slow cooker enchilada meatballs work so well.
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I use frozen meatballs for convenience, but I promise that they do not disappoint! They become soft and tender in the slow cooker and take on a lot of flavor from the enchilada sauce. Plus, there are endless serving opportunities, so you can get creative with it.
If you like enchilada recipes, you will love this Creamy Chicken Enchilada Casserole and my Buffalo Chicken Enchiladas.
Why You’ll Love This Recipe
- It’s only 5 ingredients: I love the simplicity of these crockpot enchilada meatballs. You only need 5 ingredients, and they are ready to go right out of the package, except for chopping the cilantro.
- It’s budget-friendly: The cost of this recipe is super low, so you can make it over and over again without worrying about going over your grocery budget.
- It’s easy to set up: I love that this is the exact definition of a dump dinner. Add all the ingredients straight into the slow cooker, and that’s it.
Ingredients
Here is everything you need to make these delicious crockpot Mexican meatballs. Even though there aren’t many ingredients, the result has bold flavors.
- Red enchilada sauce: Use any brand of red enchilada sauce that you enjoy. It comes in mild, medium, and hot, so choose your preferred spice level to make it best for you and your family.
- Rotel: It’s simply diced tomatoes and green chiles. You can go with original or even fire-roasted! Choose the variety you want to make this recipe your own.
- Frozen meatballs: These are fully cooked, saving you a bunch of extra steps. Use any brand you find in the frozen section of the grocery store. If you prefer to make homemade, try these copycat Costo chicken meatballs or these air fried turkey meatballs. Just be sure to fully cook them before adding them to the slow cooker.
- Cheese: I like Colby Jack cheese for this because it’s the perfect flavor combination to complement the enchilada sauce. You may use shredded cheddar or a Mexican blend if you prefer. I recommend that you shred the cheese yourself so it melts better.
- Cilantro: This is optional because not everyone enjoys it, but I love it! The chopped cilantro adds freshness to the recipe.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy: Make a spicy version by adding diced jalapenos or chipotle peppers in adobo sauce, and use spicy Rotel tomatoes.
- Add veggies: Feel free to add some sliced onions or bell peppers to cook with the meatballs.
- Green chile: Use a green enchilada sauce for a tangier rendition.
- Extra cheesy: Add even more cheese by stirring in your favorite queso dip.
How to Make Enchilada Meatballs
Here are the steps you’ll need to make these enchilada meatballs with frozen meatballs. Once all the ingredients are added to the slow cooker, all you have to do is wait for them to cook.
Step 1: Prepare the sauce. Pour the enchilada sauce and Rotel into the slow cooker. Stir until they are well combined.
Step 2: Add the meatballs. Add the frozen meatballs. Toss them gently to coat them in the sauce mixture.
Step 3: Cook and add cheese. Cover the pot and cook the meatballs for about 4 hours on low or 2 hours on high. Then, sprinkle the shredded cheese on top and let it cook for 10 minutes to melt it.
Step 4: Garnish and serve. Top the finished enchilada meatballs with chopped cilantro and enjoy!
Recipe Tips
- Don’t let it overcook: Don’t let the meatballs cook longer than directed. They are fully cooked and may dry out if they are cooked more than necessary.
- Add produce: Incorporate more ingredients like diced onions and bell peppers to make the enchilada meatball recipe more hearty.
- Choose a flavorful meatball: I like Italian meatballs best for this recipe. They are very well seasoned compared to some of the other varieties, resulting in more flavor overall.
If you love recipes like this easy Mexican dinner, you may also enjoy this Slow Cooker Chicken Enchilada Chili.
Storage Directions
- Storing: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Freeze them for up to 2 months in a freezer-safe bag.
- Reheating: You may reheat them in a skillet on the stove for about 8-10 minutes or in the microwave for about 2-3 minutes.
Serving Suggestions
- Serve these enchilada meatballs over brown or white rice, or over a flavored rice like this Jamaican rice and peas to make a delicious dinner.
- Mexican corn casserole is another great option for a side dish to pair with the meatballs.
- Add a tasty dip and turn them into an appetizer. Instant pot queso and this chipotle lime dip would complement the flavors wonderfully.
- Prepare some Mexican candy shots if you’re serving the meatballs at a party or potluck.
Recipe FAQs
Yes, you may! I recommend that you bake or sear them before preparing this recipe. This will ensure they hold together and cook thoroughly and properly.
Sure! Pressure cook them for about 25-30 minutes in the sauce and other ingredients. Manual release pressure for a few minutes, and then let it naturally release before you open it!
Of course! Cook the meatballs and sauce in a 350-degree oven for about an hour, and then add the cheese during the last 5-10 minutes.
More Delicious Crock Pot Meatball Recipes
Do you like meatball recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Enchilada Meatballs
Ingredients
- 28 ounces red enchilada sauce
- 10 ounces Rotel, drained
- 64 ounces frozen Italian meatballs
- 2 cups freshly shredded Colby Jack cheese
- 2 Tablespoons chopped cilantro
Instructions
- Make the sauce. In the basin of your crockpot, stir together the enchilada sauce and Rotel until well mixed.
- Coat the meatballs in the sauce. Add the meatballs to the sauce and give it a good stir until all the meatballs have been coated in the sauce.
- Cover and cook. Cover and cook on low for 4 hours or high for 2 hours.
- Add the cheese. Add the cheese and stir well into the sauce and meatballs. Cover for 10 minutes or long enough to melt the cheese.
- Garnish and serve. Once melted, garnish with cilantro and serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Try making these enchilada meatballs in the oven. They will take about an hour at 350 degrees F.
- Try this recipe with your favorite homemade meatballs like these copycat Costo chicken meatballs or these air fried turkey meatballs. Ensure they are cooked before they go into the slow cooker. You may use them frozen or fresh!
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