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Slow Cooker Enchilada Meatballs are so cheesy and only 4 ingredients! They make a delicious appetizer served with some toothpicks on the side, or a great recipe for family dinner served on top of rice with all your favorite taco toppings. The whole family will love this cheesy Mexican twist to frozen meatballs.
For more enchilada-inspired dinners try Green Enchilada Chicken Soup, Cheesy Ground Beef and Rice Enchiladas, and Green Chili and Corn Chicken Enchiladas.
Easy Slow Cooker Cheesy Enchilada Meatballs (With Frozen Meatballs)
Cheesy Mexican meatballs are a fun twist to classic meatballs and are bursting with Mexican flavors that you love – enchilada sauce, taco seasoning, and all the favorite taco toppings for serving. An easy dinner with only 4 main ingredients!
These slow cooker meatballs take on the fiesta flavor thanks to enchilada sauce and taco seasoning. They make for the perfect appetizer (serve alongside some toothpicks) or an easy weeknight dinner that can be made heartier by serving the meatballs over rice!
Meatballs Mondays are something that the entire family will love! Just like Taco Tuesday, meatballs Mondays are all about meatballs and all the fun ways to change up the flavor profile. I love the easy frozen meatball recipes like these Easy Swedish Meatballs or this recipe for Spaghetti and Meatballs (I make it weekly at my house!).
Ingredients Needed
- Frozen Meatballs : You need a 32 ounce bag of frozen store-bought meatballs. I recommend sticking with traditional, homestyle, or beef meatballs or even turkey meatballs, and not the Italian meatballs (as those flavors won’t pair well with the Mexican flavors in the recipe).
- Enchilada Sauce : You can use red enchilada sauce or green enchilada sauce. Choose your favorite. I sometimes like to use 1 cup of each, it’s a really good mix of flavors.
- Taco Seasoning Packet
- Shredded Cheese : I suggest using Colby Jack cheese or a Mexican blend cheese for the cheesy meatballs.
- Toppings : Top the individual servings with toppings like sour cream, diced tomatoes, black olives, sliced jalapeños, chopped cilantro, green onions, and lime wedges. You can put the toppings inside the slow cooker insert before serving, or top each individual serving with the toppings of choice.
How To Make Enchilada Meatballs With Frozen Meatballs (Printable Recipe Card)
Spray the insert of the slow cooker lightly with cooking spray. Add the frozen meatballs into the slow cooker.
In a small bowl, whisk together the enchilada sauce and taco seasoning until combined. Pour the sauce mixture over top the meatballs.
Cook on LOW heat for 4 hours, stirring halfway through to coat the meatballs evenly.
Once the meatballs are done cooking, sprinkle the cheese over top the meatballs, put the lid back on and leave it covered until the cheese melts.
Serve the meatballs over top a bed of white rice, Mexican rice, cilantro lime rice, or as is. Top with your favorite toppings like sour cream, guacamole, chopped tomatoes, black olives, sliced jalapeños, chopped cilantro, and lime wedges.
How To Store Leftover Enchilada Meatballs
Let any leftover meatballs cool to room temperature before storing them in an airtight container, in the refrigerator, for up to 3 days. Reheat leftovers inside the microwave, or on the stove top, until heated through. You may want to add just a touch of water or broth when reheating.
To freeze the meatballs, place them inside a freezer-safe bag or container, and freeze for up to 3 months. Let the meatballs thaw in the fridge overnight, and then reheat them on the stove top until heated through. You may need to add additional broth, water, or remaining enchilada sauce when warming them up.
You can also make this a freezer meal by adding the meatballs, enchilada sauce, and taco seasoning into a freezer-safe gallon size Ziploc bag. Dump the uncooked freezer meal into the crockpot and cook as directed, including adding the cheese at the very end.
Can I Make Substitutions or Changes?
- Frozen Meatballs : I suggest using homestyle, beef, or traditional meatballs in this recipe. You could also use chicken meatballs or turkey meatballs for a healthier option. I don’t recommend using Italian frozen meatballs as those flavors will not pair well with the Mexican spices and flavors in this recipe.
- Enchilada Sauce : I make it really simple and use store-bought canned enchilada sauce, but you can always use homemade enchilada sauce if that’s what you prefer. Use red or green enchilada sauce; or mix of both! I love using 1 cup of each when I make this recipe.
- Shredded Cheese : Any variety will work here – shredded cheddar cheese, shredded Monterey Jack cheese, Colby Jack, Pepper Jack, or a Mexican blend cheese. Pick your fav and use it!
- Taco Seasoning Packet : Use mild, low-sodium, regular, or a hot & spicy packet.
- Black Beans : To make this a heartier meal, add a can of drained and rinsed black beans into the crockpot along with the enchilada sauce mixture.
Can I Make These Tasty Meatballs Spicy?
Yes, of course. There are plenty of ways to spice this enchilada meatball recipe up. Here are some ideas to get you started.
- Add a can of diced green chiles, or chopped jalapeños, in with the enchilada sauce and taco seasoning
- Add some cayenne pepper or chili powder to spice up the enchilada sauce mixture
- Use a packet of hot taco seasoning
- Shredded Pepper Jack cheese
- Serve with some spicier toppings like fresh cilantro, sliced fresh jalapeños, and hot sauce
Serving Suggestions For This Enchilada Meatball Recipe
My family loves these cheesy meatballs served over a bed or rice. You can pick anything like this Cilantro Lime Rice, Easy Mexican Rice, make it low carb and serve them over Cilantro Lime Cauliflower Rice, or try something different and serve the meatballs over some Baked Cheesy Rice (use any cheese in it).
I then put out bowls of toppings like chopped tomatoes or pico de Gallo, guacamole or avocado slices, chopped fresh cilantro, chopped red onion, sliced jalapeños for some heat, dollop of sour cream, black olives, and more shredded cheese.
You can also eat the meatballs as is for low carb enchilada meatballs or serve them over a bed of shredded lettuce with all your favorite toppings. Like a meatball salad.
More Meatball Recipes You’ll Love
- Buffalo Chicken Meatballs
- Slow Cooker Salisbury Steak Meatballs
- Pineapple Teriyaki Chicken Meatballs
- Crockpot Meatball Stroganoff
- Slow Cooker Asian Sesame Meatballs
- Crockpot Sweet and Sour Meatballs
- Crockpot Mississippi Meatballs
Slow Cooker Enchilada Meatballs
Ingredients
- 1 bag (32 oz) frozen homestyle meatballs
- 2 cups enchilada sauce
- 1 packet taco seasoning
- 1 cup shredded Colby Jack or Mexican blend cheese
Toppings
- sour cream
- chopped tomatoes
- chopped fresh cilantro
- sliced fresh jalapeños
- sliced black olives
Instructions
- Spray the insert of the slow cooker lightly with cooking spray. Add the frozen meatballs into the slow cooker.1 bag (32 oz) frozen homestyle meatballs
- In a small bowl, whisk together the enchilada sauce and taco seasoning until combined. Pour the sauce mixture over top the meatballs.2 cups enchilada sauce, 1 packet taco seasoning
- Cook on LOW heat for 4 hours, stirring halfway through to coat the meatballs evenly.
- Once the meatballs are done cooking, sprinkle the cheese over top the meatballs, put the lid back on and leave it covered until the cheese melts.1 cup shredded Colby Jack or Mexican blend cheese
- Top the meatballs with your favorite toppings like sour cream, guacamole, chopped tomatoes, black olives, sliced jalapeños, and chopped cilantro.* You can add the toppings into the slow cooker on top of the meatballs before serving, or serve the meatballs over a bed of cooked rice and add the toppings on top of the meatballs. Kind of like a meatball rice bowl.
Notes
Nutrition
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