Turkey Enchilada Slow Cooker Meatballs with Cheese
Perfect for parties or a busy weeknight, these turkey enchilada slow cooker meatballs are easy to make, healthy, and so flavorful!
Disclosure: I’m excited to partner with Old El Paso this year to bring you fresh and flavorful recipes. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.
If you’re planning a New Year’s Eve party, these meatballs will be the life of the party. OR if you need a quick, dependable weeknight meal, you can count on these slow cooker meatballs for that too. They have a dual personality: party animal and family man. (Make sure to check out the end of the post for serving notes!)
Pssst: Craving more traditional meatballs? Try these baked homemade meatballs (they’re the best!) or turkey meatballs.
About these meatballs
The ingredients are simple but pack a punch of flavor. In a large bowl, lean ground turkey is combined with Old El Paso Chopped Green Chiles, chili powder, cumin, and flavorful Monterey jack cheese. Panko breadcrumbs keep everything pulled together. Roll them into balls (see my tip in the recipe for this!) and place on a baking sheet.
They’ll go in the oven for a quick broil – this is important to help them keep their shape and to add a great layer of flavor from browning them.
Meal prep tip: You could make them ahead to this point, put them in the fridge or freezer, and heat them in the slow cooker when you need them.
Then into the slow cooker they go, topped with Old El Paso Mild Enchilada Sauce. They’ll cook in that delicious bath of enchilada sauce for about two hours or until they’re cooked through and full of great enchilada flavor.
Top with a little green stuff (sliced green onion or chopped fresh cilantro) and serve hot. If you’re serving them at a party, you could put them on a tray with toothpicks. If they’re family dinner, I’d recommend pairing with some brown rice and grilled or roasted vegetables for a complete meal.
If you love the idea of outside the box enchiladas, these chicken zucchini enchiladas from Easy Dinner Ideas look incredible!
More hearty appetizers
- Slow Cooker Chicken Cheese Dip (Marsala!)
- Pepperoni Pizza Dip
- Vegetarian Baked Taquitos
- Stovetop Spinach Dip with Sun-dried Tomatoes
- Herbed Feta Dip
- Broccoli and Bacon Beer Cheese Dip
- 7 Layer Dip Recipe
- Spinach Balls Appetizer
- Slow Cooker Spinach Artichoke Dip
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 large egg
- 1 pound lean ground turkey
- 1 can (4.5 ounces) Old El Paso Chopped Green Chiles, extra juice drained
- 3/4 cup panko bread crumbs
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 cup shredded Monterey Jack cheese
- 1 can (10 ounces) Old El Paso Mild Enchilada Sauce
- Green onions or cilantro to garnish, optional
- In a large bowl, beat egg lightly. Add turkey, Old El Paso Chopped Green Chiles, breadcrumbs, chili powder, cumin, and cheese. Combine until everything is evenly distributed. Do not over mix (use hands or a wooden spoon).
- Line a rimmed baking sheet with parchment paper.
- Form meatballs into approx. 1-inch balls and place on prepared baking sheet.
- Turn broiler to high with rack positioned about 4-5 inches from the broiler. Broil meatballs until browned, turning once, about 10-12 minutes. Meatballs will not be cooked through at this point.
- Transfer to a slow cooker, pour Old El Paso Mild Enchilada Sauce over meatballs, and cook on low for 2 hours or until done (internal temperature of 165°F).
- Serve hot, garnished with chopped green onions or cilantro.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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