1can (4.5 ounces) Old El Paso Chopped Green Chiles, extra juice drained
3/4cuppanko bread crumbs
1/2cupshredded Monterey Jack cheese
1can (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.
When rolling turkey mixture into meatballs, Wet hands lightly to help prevent the mixture from sticking. Sprinkle a little extra cheese on top to add even more cheesy deliciousness.Make ahead tip: After browning the meatballs, cool and refrigerate, or freeze, until ready to cook with sauce.