Enchilada Meatball Skillet

Enchilada Meatball Skillet

Craving creamy and delicious? This cheesy Enchilada Meatball Skillet hits all the right notes with juicy meatballs swimming in rich enchilada sauce and gooey Monterey jack cheese. Whether you’re hosting a Cinco de Mayo bash or just need a cozy meal for the family, this skillet delivers fiesta flavor in every bite.

Meatballs may be humble, but when loaded with green chiles, red onion, taco seasoning, and melty cheese, they’re anything but boring. Serve them straight from the skillet with toothpicks, or go all out with toppings like sour cream, avocado, and jalapeños.

This skillet stands strong on its own, but you could also round out the meal with a side of cilantro lime rice or fresh guacamole and tortilla chips.

Enchilada Meatball Skillet | The Food Cafe

Why You’ll Love This Recipe

• Crowd-pleasing appetizer or dinner
• Cheesy, saucy, and packed with flavor
• Easy to make ahead or meal prep
• Great for parties or weeknight dinners

Ingredients Overview

For the Meatballs:

• 1 lb ground beef
• 1 cup breadcrumbs
• 1 egg
• 1 (10 oz) can enchilada sauce
• 1 (7 oz) can diced green chiles
• 1/2 cup red onion, diced
• 2 tsp minced garlic
• 2 tbsp taco seasoning
• 1/4 cup chopped cilantro
• 1 tsp garlic salt
• 1 tsp black pepper
• 1/2 cup Monterey Jack cheese, shredded

For the Skillet:

• 1 (10 oz) can enchilada sauce
• 3 cups Monterey Jack cheese, shredded (divided)
• 2 jalapeños, diced
• 1/2 yellow bell pepper, diced
• 1/2 cup sour cream
• 1 avocado, sliced
• 3 tbsp chopped cilantro

How to Make Enchilada Meatballs

1. Preheat your oven to 400°F.
2. In a large bowl, mix together the ground beef, breadcrumbs, egg, enchilada sauce, green chiles, red onion, garlic, taco seasoning, cilantro, Monterey Jack cheese, garlic salt, and pepper until fully combined.
3. Roll the mixture into 20 evenly-sized meatballs and place them on a rimmed baking sheet sprayed with nonstick spray. Bake for 20 minutes.
4. In a large skillet over medium heat, pour in the second can of enchilada sauce and 1½ cups of cheese. Stir until the cheese melts.
5. Add the baked meatballs into the sauce and sprinkle the remaining 1½ cups of cheese over the top. Bake for 10 more minutes, until the cheese is melted and bubbly.
6. Garnish with diced jalapeños, bell pepper, sour cream, avocado slices, and fresh cilantro. Serve immediately.

FAQs About Enchilada Meatballs

Can I make these meatballs ahead of time?

Yes! You can shape the meatballs ahead and freeze them raw on a baking sheet. Once solid, transfer to a freezer bag. Thaw before baking or bake directly from frozen with a few extra minutes.

Can I use a different kind of meat?

Absolutely. Ground turkey or chicken works well. Just make sure not to overcook, as leaner meats can dry out faster.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a skillet over low heat.

Key ingredients used in this recipe:

• Enchilada sauce
• Taco seasoning packet
• Monterey Jack cheese
• Diced green chiles
• Bread crumbs

Nutrition Facts (Per Serving – Serves 6)

• Calories: 410
• Carbohydrates: 11g
• Protein: 26g
• Fat: 29g
• Saturated Fat: 13g
• Cholesterol: 95mg
• Sodium: 980mg
• Fiber: 2g
• Sugar: 3g
• Vitamin A: 650IU
• Vitamin C: 14mg

Join the Conversation

If you make this Enchilada Meatball Skillet, leave a comment and rating below! Snap a pic and tag @shannon_ladywarrior on Instagram so I can cheer you on!