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.
- 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.
Sodium: 1286mgCalcium: 106mgVitamin C: 8.1mgVitamin A: 1020IUSugar: 9gFiber: 2gPotassium: 530mgCholesterol: 117mgCalories: 493kcalSaturated Fat: 13gFat: 34gProtein: 30gCarbohydrates: 12gIron: 2.6mg