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Slow Cooker Enchilada Meatballs

Slow Cooker Enchilada Meatballs

Jennie Duncan
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. 
4 from 4 votes
Prep Time 5 mins
Cook Time 5 hrs
Total Time 5 hrs 5 mins
Course Appetizer, Main Course
Cuisine American, Mexican
Servings 40 meatballs
Calories 74 kcal


  • 2 pounds Frozen meatballs
  • 28 oz Enchilada sauce
  • 10 oz Rotel (drained)
  • ½ cup Fiesta blend cheese (shredded)
  • Optional: fresh diced cilantro for garnish


  • 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.


Serving: 3gCalories: 74kcalCarbohydrates: 2gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 194mgPotassium: 80mgFiber: 0.4gSugar: 1gVitamin A: 153IUVitamin C: 1mgCalcium: 16mgIron: 0.4mg
Keyword cheese, enchilada, meatball
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