Servings:
12 servings
AVERAGE RATING
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.