Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.
Preheat oven to 350°F.
Place ground chicken, egg, and salsa in large bowl. Stir, to combine.
In SEPARATE bowl, combine crushed tortilla chips, ⅓ cup grated cheddar, garlic powder, cumin, chili powder, onion powder, and salt. Add to chicken mixture. Stir well, to fully incorporate ingredients.
Divide chicken mixture evenly into 12 portions, shaping each portion into a meatball. Place each meatball (after forming) on wax paper.
Heat oil on Medium-High heat in a large, non-stick skillet until very hot, but not smoking. Add meatballs carefully to hot oil, in a single layer. Cook 1-2 minutes before turning. Cook meatballs until browned on all sides and cooked through before removing them from skillet (approx. 5-6 minutes total).
Pour enough enchilada sauce in a 2 quart baking dish to lightly cover the bottom. Place meatballs on top of the sauce in a single layer. Pour remaining enchilada sauce over the top, covering the meatballs. Top with additional grated cheese.
Cover baking dish with foil. Bake at 350°F. for 20-25 minutes, or until sauce is bubbly around edges, and cheese has melted. Remove from oven; serve meatballs on top of hot, steamed rice, if desired. Enjoy!
Chicken Enchilada Meatballs https://www.thegratefulgirlcooks.com/chicken-enchilada-meatballs/