Maz Kanata's Chicken Enchilada Meatballs

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Luke Stahlwalker
Luke Stahlwalker

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Olive oil, Panko breadcrumbs, ground chicken (1 lb), chopped green onions, minute rice, egg (1), chopped cilantro, hot sauce (optional), chili powder, ground cumin, salt, pepper, red enchilada sauce (1 can 15oz), and Monterey jack shredded cheese


Bowl (large)

  • add finely chopped green onions 3 tbsp

  • Panko breadcrumbs 1/4 cup

  • egg (1)

  • add finely chopped cilantro 1 tbsp

  • hot sauce (Franks) 1 tsp

  • chili powder 1 and 1/4 tsp

  • ground cumin 1/2 tsp

  • pepper sprinkled to taste

  • whisk

  • add meat

  • mix together

Stove Skillet

  • add olive oil 2 tbs (layer skillet)

  • roll meatballs to small to medium size, roughly 12

  • add meatballs

  • brown meatballs medium heat (approx. 4 mins)

  • flip meatballs cook other side (approx. 2 mins)

  • remove meatballs, place on plate

Casserole dish (oven safe)

  • add 1 can red enchilada sauce 15oz

  • add water 1/4 cup

  • add meatballs

  • with spoon cover meatballs with sauce

  • sprinkle Monterey cheddar cheese on top of meatballs 3/4 cup


  • oven 350 degrees for 20 mins or until the meatballs are cooked through