Slow Cooker Enchilada Meatballs

Slow Cooker Enchilada Meatballs

For one of those days you need a no-brainer recipe.
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  • 2 pounds frozen meatballs
  • 1 28 ounce can enchilada sauce
  • 1 can Rotel, drained
  • 1 small can Hatch green chiles, undrained
  • 1 cup shredded Mexican cheese
  • For serving:  fresh cilantro, street taco tortillas, sour cream, or Mexican rice


Add meatballs, enchilada sauce, and Rotel to slow cooker.  Cook on high for 3-4 hours or low for 4-5 hours.  Add cheese to top.  Cook 10 more minutes to let cheese melt. 

Serve over Mexican rice in street taco tortillas and top with fresh cilantro, sour cream, and more cheese.