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These Slow Cooker Enchilada Meatballs are full of flavor and make the perfect appetizer or served them over rice for an easy dinner your family will love.
I love slow cooker meatballs because they work perfectly for appetizers, or you can easily make it a dinner.
These Slow Cooker Enchilada Meatballs are great for game day or a fun new way to change up Mexican night at the house.
Serve with some sour cream to dip them into, and on top my Cilantro Lime Rice. You can also serve them as an appetizer for a party.
How to make Slow Cooker Enchilada Meatballs:
Slow Cooker meals are so simple to make. Just put everything in the slow cooker and cook for a few hours.
For this recipe put everything in the slow cooker except the cheese.
Cook for 4 hours and then top with the cheese once they are done and you are close to serving them.
Allow the cheese to melt and serve over rice.
Ingredient Notes:
- Frozen Meatballs
- Enchilada Sauce – Use red enchilada sauce for this recipe.
- Rotel – one can drained.
- Fiesta Blend Cheese – shredded for the topping
- Optional: fresh diced cilantro for garnish
Directions:
Step One – Add meatballs, enchilada sauce, and Rotel to slow cooker. Cook on high for 3-4 hours or in low for 4-5 hours.
Step Two – Add cheese to the top. Cover and allow to cook for 10 more minutes or until cheese is melted.
Optional Step – Serve topped with cilantro. Serve over rice for a meal or with a toothpick for a fun appetizer.
How to serve Slow Cooker Enchilada Meatballs:
This recipe is perfect for an appetizer or dinner. We serve it as an appetizer with toothpicks and my guests love them. I’ve also made them several times for dinner and served them over rice.
My favorite rice is this recipe, my Cilantro Lime Rice.
How to store any leftover Meatballs:
Store any leftover meatballs in an airtight container in the refrigerator. They should last in the fridge for about 5-7 days. Reheat in the microwave when you want to eat some of the leftovers.
Here are a few more recipes that I think you are going to love, check them out next:
Baked Chicken Fajitas: This one is my husbands all time favorite! I’ve been making him simple homemade fajitas for years and this one is hands down the best way to do it.
Cheesy Ranch Chicken Enchiladas: This is my kid’s favorite way to have “enchiladas” because there is no actual enchilada sauce in it. It’s simple to make and full of ranch flavor!
Chicken Enchilada Casserole: This one is so simple to make and so full of flavor. It’s like the classic chicken and rice casserole but with a bold enchilada flavor!
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Slow Cooker Enchilada Meatballs
Ingredients
- 28 oz Frozen meatballs
- 28 oz Enchilada sauce
- 10 oz Rotel, (drained)
- 1/2 cup Fiesta blend cheese, (shredded)
- Optional: fresh diced cilantro for garnish
Instructions
- Add meatballs, enchilada sauce, and Rotel to slow cooker. Cook on high for 3-4 hours or in low for 4-5 hours.
- Add cheese to the top. Cover and allow to cook for 10 more minutes or until cheese is melted.
- Optional: Serve topped with cilantro. Serve over rice for a meal or with a toothpick for a fun appetizer.
Nutrition
What rice do you use?
I love serving it with cilantro lime rice.
This was very good and easy…I loved it.
Made these for my work’s bi-weekly Payday Buffet and they were a huge success. Everyone was very complimentary about them. Always looking for new ideas but this one might become a staple.
Can I cook them in the oven?
Yes, I made a triple batch for a large group. Cooked in disposable pan and covered with aluminum foil.
This was so yummy! I would recommendthis to everyone!
What red canned enchilada sauce do you like to use?
I just used Old El Paso Mild Red Enchilada Sauce.
Could you double the recipe and still cook for the same amount of time?
It might need a little more time if you double the recipe but not double the time. I would set it for the time for the standard recipe and add 10-15 minutes as needed.
I just finished making mine in the crockpot. It turned out very bland. Not sure what I did wrong 😕
Hmm I’m sorry about that. Maybe the sauce you used?
loved this recipe. My family loved it and it was so easy to make.
Thanks!
Can I use homemade meatballs for this recipe?
Yes you can! I would place them on a baking sheet and freeze them first though or only place enough in the slow cooker that they are not touching. This way they don’t all cook into a big clump.
I know we’re not supposed to rate or comment if we don’t make it the exact way as directed, and I’m sure it would have been fabulous as written. However, I used a bag of about 50 frozen small meatballs, one can of red enchilada sauce, and half a block of mexican Velveeta cheese. It was amazing! Thanks to the original recipe, I found something I will definitely make again. Easy and convenient!
Hey, it is ok! I am glad I could lead you in a direction to find something you love! Your edits sound really good too!
Do you use beef or chicken meatballs?
You can use either.
Did you add the Velveeta at the end or throw it in at the beginning? Thanks!
I threw it in at the beginning! Melted perfectly.
Do you use red or green enchilada source?
I use red for this recipe
How many meatballs are considered a serving?
About 3 or 4 depending on the size.
Could you use velveta cheese instead of shredded cheese almost like making a cheese enchilada sauce?
Yea you definitely could, and honestly my husband would LOVE it that way!
Hi! Are you using meatballs that are already cooked then frozen? I read through some comments but not seeing much info on what you’re using for the meatballs. Thanks!
Hi Kristen, this recipe called for frozen meatballs. You can buy them prepped and frozen at the store.
Could u use green enchilada sauce
Yes that would work!