Slow Cooker Enchilada Meatballs

A black bowl containing meatballs in sauce with shredded cheese, sliced avocado, and a serving of seasoned rice.

Slow cooker enchilada meatballs are the perfect easy weeknight dinner or party appetizer, loaded with bold flavor and melty cheese.

Course Appetizer, Main

Cuisine American

Keyword crockpot enchilada meatballs, enchilada meatball recipe, meatballs with enchilada sauce, slow cooker enchilada meatballs, taco seasoned meatballs

Prep Time 5

Total Time 3 5

Servings

Calories 472kcal

Author Kat Jeter & Melinda Machado

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