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Slow Cooker Enchilada Meatballs
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4.50 from 8 votes

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. 
Prep Time5 minutes
Cook Time5 hours
Total Time5 hours 5 minutes
Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: cheese, enchilada, meatball
Servings: 40 meatballs
Author: Jennie Duncan

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

Serving: 3g | Calories: 74kcal | Carbohydrates: 2g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 194mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.4mg