Chipotle Meatball Enchiladas
This dish is super simple, bursting with flavor, and great for an easy week night meal. Just another delicious reason to have my All Purpose Meatballs ready in the freezer! The meal options are truly endless when you have a prepared protein in the freezer. A great thing about the meatball recipe is that you can really alter it with whatever meats you like. I like to go half turkey and half beef; you get a wonderful all beef flavor while really having a lean turkey meatball as well! You could also try chicken and open up a whole new genre of recipe options! I have also made them with a mixture of elk and venison which would be great if you’re a family of hunters this time of year.
Anyway…onto to these delish chipotle meatball enchiladas. If you like heat, these definitely give you that smoky spice from the chipotles in adobo sauce. The heat level can easily be adjusted in this recipe by only using some of the adobo sauce, and leaving the pepper itself out. This way you’ll still get that smoky chipotle flavor without a ton of kick. I love a little heat so used two peppers in this recipe, and if you LOVE heat feel free to add more! The sauce for these guys is a mixture of traditional enchilada red sauce and Campbell’s nacho cheese soup. I honestly never knew this stuff existed until my sister made some chicken enchiladas with it, it works so perfectly for enchiladas! This recipe can easily be made larger or smaller depending on your family or who you are cooking for. Makes great leftovers for lunch the next day too!
Chipotle Meatball Enchiladas
- 15-20 All Purpose Meatballs thawed
- 1 can Campbell's Fiesta Nacho Cheese soup
- 1/2 can red enchilada sauce
- 4 oz can diced green chiles
- 2 tbsp sauce from chipotles in adobo
- 2 chipotle peppers in adobo minced
- 1/4 cup milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 cup cheddar cheese shredded
- 1/2 cup pepper jack cheese shredded
- 6-8 tortillas medium size
Optional for serving
- sour cream
Preheat oven to 350 degrees, and spray a baking dish with non-stick spray.
Depending on the size of the meatballs, cut them in half or quarters and add to a medium bowl and set aside.
In another medium bowl combine the nacho cheese soup, 1/2 can of red sauce, green chiles, adobo sauce, minced chipotles in adobo, milk, and onion and garlic powders. Stir or whisk until combined. Add about 1/2 cup of the sauce mixture to the chopped meatballs. Gently stir until coated.
Spoon the meat mixture into the center of the tortillas. Sprinkle a small amount of shredded cheddar cheese over the meat, and roll up tightly. Place seam side down into the greased baking dish. Repeat until the meat mixture is used up. Pour remaining sauce mixture over the top of the rolled tortillas. Top with shredded pepper jack cheese.
Cover with tin foil and bake for 30 minutes. Optional: serve with lettuce, sour cream, salsa, avocado, cilantro
If the sauce seems too thick, feel free to add more red sauce or another splash of milk.
Note that the recipe as is has a good amount of spice. You can omit the minced chipotle peppers to lessen the heat, but still use the sauce from the chipotles in adobo so that you get the smoky chile flavor.