Slow Cooker Enchilada Meatballs
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These slow cooker enchilada meatballs are cheesy, saucy, and packed with flavor! Whether you’re serving them as a party appetizer or a cozy dinner, this crockpot favorite made with taco-seasoned meatballs and enchilada sauce will be a hit. So easy and delicious!
These slow cooker enchilada meatballs are everything you want in a recipe: flavorful, cheesy, easy to make, and totally crowd-pleasing! Whether you’re whipping up a quick weeknight dinner or serving them as a crockpot party appetizer, this dish delivers on convenience and taste.
These enchilada meatballs have become one of my go-to recipes for parties, potlucks, and even lazy dinners when I don’t want to lift a finger. Made with just 4 simple ingredients, it’s a set-it-and-forget-it favorite that’ll be a regular in your meal rotation.
If you’re a fan of meatball enchiladas or love the cozy comfort of slow cooker meals, this one’s for you!
Ingredients You’ll Need
- Meatballs – You can use frozen, pre-cooked meatballs for maximum convenience (beef, turkey, or chicken all work). Want to go homemade? Use your favorite meatball recipe instead.
- Enchilada Sauce – Canned red enchilada sauce keeps things simple, or you can try this homemade red enchilada sauce for extra flavor.
- Taco Seasoning – This is where the flavor magic happens! A store-bought taco seasoning packet works great, or use your own blend if you have one on hand.
- Shredded Cheddar Cheese – Melty, cheesy goodness ties it all together. Swap in a Mexican blend or pepper jack for a little kick.
Instructions
Step 1 – Add meatballs to your slow cooker. No need to thaw if you’re using frozen—just dump them in!
Step 2 – Pour enchilada sauce over the meatballs. Make sure they’re nicely coated for that rich, saucy flavor.
Step 3 – Sprinkle taco seasoning over the top. Use a spoon or spatula to stir everything together gently, ensuring all the meatballs are evenly seasoned.
Step 4 – Cover and cook. Cook on High for 2–3 hours or Low for 4–6 hours, depending on your schedule.
Step 5- Add shredded cheese in the last 5 minutes. Sprinkle the cheese over the top, cover again, and let it melt into a gooey layer of deliciousness.
Step 6 – Serve hot and enjoy! Use toothpicks for a party appetizer or serve over rice for a hearty dinner.
Expert Tips & Tricks
Cheese it up: For ultra-cheesy results, mix some cheese into the sauce before cooking and sprinkle more on top at the end.
Don’t overcook: Pre-cooked meatballs just need to heat through, so stick to the cooking times to avoid mushy meatballs.
Want extra spice? Add a few chopped jalapeños or a dash of hot sauce to the sauce before cooking.
Variations & Customizations
The great thing about this recipe is that you can easily make changes and additions to change up the flavor. Here’s a few suggestions to get you started:
- Green Enchilada Sauce – Swap red for green enchilada sauce to give this dish a tangier twist.
- Add Veggies – Stir in corn, black beans, or diced bell peppers for extra texture and flavor.
- Make it creamy – Add a dollop of sour cream or a splash of cream cheese at the end for a creamy, comforting finish.
- Gluten-Free Version – Use gluten-free meatballs and check that your taco seasoning and enchilada sauce are gluten-free.
Serving Suggestions
- As a Main Dish: Serve over white or Spanish rice with a side of avocado or a crisp salad. You could even pair it with this creamy Mexican street corn dip for the perfect flavor combo.
- As an Appetizer: Stick toothpicks in each meatball and place on a platter for easy party bites. Don’t forget to serve them alongside some restaurant-style salsa for dipping.
- Taco Night Twist: Use the meatballs to stuff tortillas for a fun spin on classic tacos.
- With Sides: Pair with refried beans, guacamole, or a dollop of sour cream.
Storage & Reheating
To Store: Let leftovers cool completely. Store in an airtight container in the fridge for up to 4 days.
To Freeze: Freeze cooked meatballs in sauce (without cheese) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Microwave individual portions or reheat on the stove over medium heat until hot. Add fresh cheese if needed for extra meltiness.
Frequently Asked Questions (FAQs)
Absolutely! Just make sure they’re fully cooked before adding them to the slow cooker.
Nope! Toss them in frozen, they’ll cook through just fine.
Yes, green enchilada sauce gives a tangier flavor and works great in this recipe.
It’s mild as written, but you can spice it up with jalapeños or spicy taco seasoning.
Yes, combine everything in a large pot and simmer on medium heat for 20–25 minutes until heated through. Add cheese at the end.
This is one of the simplest enchilada-style dishes you can make. If you’re looking for more layered meals, check out this hearty chicken enchilada casserole or these cheesy crock pot chicken enchiladas.
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Slow Cooker Enchilada Meatballs
Ingredients
- 28 ounces Meatballs
- 20 ounces Enchilada sauce
- 1 packet Taco seasoning, approximately 3 tablespoons
- 2 cups Shredded cheddar cheese
Instructions
- Add the meatballs to the slow cooker.
- Pour the enchilada sauce over the meatballs and then add the taco seasoning. Stir everything together so the meatballs are coated.
- Cover the slow cooker with a lid and cook for 2-3 hours on High or 4-6 hours on low.
- In the last 5 minutes top with the shredded cheese. Place the lid back on and let the cheese melt before serving.
Nutrition
What do you serve this with?
I usually serve it with Spanish rice or white rice and refried beans.
I’d love to try this! What size cans of enchilada sauce did you use? The picture shows one can, but the recipe says two, and doesn’t say what size.
Thanks!
Hi Barb, the cans are 10 ounces. I’ll update that in the recipe, thank you for the feedback!
Are the meatballs fresh? Frozen?
They are frozen.