Cowboy Meatballs Smothered in Enchilada Sauce

These Tex-Mex meatballs are a weeknight lifesaver - tender ground chicken meatballs swimming in rich enchilada sauce. I love using ground chicken because it's lighter but still satisfying, and you can absolutely use canned enchilada sauce when you're short on time or make your own when you want to go all out.

 

Ingredients:

1 pound ground chicken

1 egg, lightly beaten

1/2 cup plain bread crumb (fresh is best)

1/3 cup finely chopped yellow onion

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon dried Mexican oregano (we get ours from Penzy's)

A couple of Tablespoons of olive oil or tallow

2 cups red enchilada sauce (my homemade is best - see recipe)

2 cups shredded cheddar or Mexican cheese mixture

A couple of Tablespoons of chopped cilantro 

Directions:

In a medium mixing bowl, combine the chicken, egg, breadcrumbs, onion, garlic, salt and pepper, cumin, chili powder and oregano. Mix to combine.

Use a small cookie scoop or tablespoon and make the rounded meatballs. When the meatballs are made heat the olive oil or tallow in a large skillet and brown the meatballs in a single layer. This may take two batches. 

When all the meatballs are browned add your enchilada sauce to the pan and warm. When warm add the meatballs back into the skillet and simmer for 15 minutes or until cooked through. 

Meanwhile, in a covered saucepan make the rice, according to package directions.

When meatballs are done cooking, add the cheese and chopped cilantro.

Serve over rice, warm tortillas and with Taco Slaw.