Chicken Meatballs

By Faeza
18 May 2016


1 T. olive oil

½ c. diced onion

2 cloves garlic, chopped

¼ c. finely diced red pepper

1½ lb. ground chicken

1 package (1.25 oz) taco seasoning

1 can (4.5 oz) green chilies

1 egg, beaten

¾ c. crushed tortilla chips

1 t. salt

¼ t. pepper

16 oz. enchilada sauce

1 c. shredded mozzarella cheese


Saute the onion, garlic and red pepper in the olive oil for 5 minutes until softened.

Remove to a large bowl to cool.

Once cooled add in the ground chicken, taco seasoning, green chilies, egg, tortilla chips, salt and pepper.

Mix well to combine and from into golf ball sized meatballs.

Heat up the same skillet with the additional tablespoon of olive oil.

Add the meatballs and brown on all sides, then take off the heat.

Pour the enchilada sauce into a 9" x 13" baking dish and place the browned meatballs on top.

Place in the oven for 15 minutes, then remove and add the mozzarella cheese.

Put back in the oven for another 5 minutes until the cheese is melted.