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Cheesy enchilada meatballs

SERVINGS
12 servings
RATE THIS RECIPE
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SERVINGS
12 servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 can (28 ounces) enchilada sauce
  • 1 can (10.75 ounces) condensed cheddar cheese soup
  • 1 teaspoon chipotle chile powder
  • 2 pound fully cooked frozen meatballs
  • 11 cup shredded mexican cheese blend, plus more (optional) for serving

Preparation

Serving Directions:

1.

In a large bowl, whisk together enchilada sauce, cheese soup and chipotle powder.

Pour a fourth of the sauce into a 5-quart slow cooker.

Dip meatballs, several at a time, into remaining sauce to coat and place in slow cooker.

Pour remaining sauce over meatballs.

Sprinkle shredded cheese over meatballs.

2. Cover and cook on low for 4 to 6 hours.

3. Transfer meatballs to a serving dish.

Strain sauce through a sieve.

Skim of any fat from top of sauce.

Spoon sauce over meatballs.

Sprinkle with additional shredded cheese, if desired.