Slow Cooker Enchilada Meatballs

Slow Cooker Enchilada Meatballs

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. 

Course Appetizer, Main Course
Cuisine American, Mexican
Keyword cheese, enchilada, meatball
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 6 servings
Calories 493 kcal
Author Jennie Duncan


  • 2 pounds Frozen meatballs
  • 28 oz Enchilada sauce
  • 10 oz Rotel (drained)
  • 1/2 cup Fiesta blend cheese (shredded)
  • Optional: fresh diced cilantro for garnish


  1. Add meatballs, enchilada sauce, and Rotel to slow cooker. Cook on high for 3-4 hours or in low for 4-5 hours.

  2. Add cheese to the top. Cover and allow to cook for 10 more minutes or until cheese is melted.
  3. Optional: Serve topped with cilantro. Serve over rice for a meal or with a toothpick for a fun appetizer.
Nutrition Facts
Slow Cooker Enchilada Meatballs
Amount Per Serving
Calories 493 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 13g65%
Cholesterol 117mg39%
Sodium 1286mg54%
Potassium 530mg15%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 9g10%
Protein 30g60%
Vitamin A 1020IU20%
Vitamin C 8.1mg10%
Calcium 106mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.